Ingredients

1/2 catty snails, 10 grams of shiso, 1 plant, 1 red chili pepper, 1 tbsp minced garlic, 1 tbsp minced ginger, 1 tbsp wine, 1 1/2 tbsp soy sauce, sugar

How to make it

(1) Cut off the end of the snails with scissors, rinse them, and then boil them in boiling water. When the water boils again, remove it and drain it.

(2) Dice the red chili pepper, wash the sage and the nine-layer pagoda, and then chop them finely.

(3) Heat 2 tbsp of oil in a Chinese pot, add ginger, chili peppers and garlic, then add all the seasonings and a little water and mix well.

(4) Add the snails and simmer for 5 minutes, then add the purple and the nine layers of pagoda and stir-fry well together before serving.

Practice two, snail stuffed meat

Materials

Materials: main ingredients: snail auxiliary: pork tenderloin seasoning: salt, cooking wine, scallions, ginger, chicken

Practice

1. will be washed into the pot blanch snails fished out and cooled with a bamboo skewer to pick out the snail meat to go to the tail to be used, scallions washed and cut into segments, ginger washed and sliced into pieces;

2. >2. the tenderloin and snail meat together into minced, into the shallots, ginger, salt, cooking wine, chicken essence into the filling;

3. the meat stuffed into the snail, one by one into the vessel, add the shallots segment, ginger, cooking wine, water, into the steamer in the steamer can be 10 ~ 15 minutes.

Practice 3, Bashu snails

Materials

500 grams of snails, garlic 2 tbsp, 2 green onions seasoning 30 grams of dried chili peppers, Pixi County 1 tbsp of soybean paste, 1 tsp of pepper, 1 tbsp of yellow wine, 2 tsp of chicken broth, a pinch of salt, a small amount of sesame oil

Practice

1, snails soak in brine and then cut off the end of the shell with a pair of iron tongs, leaving the upper shell, wash and drain; the upper shell, the shell, and the upper shell, and the shell. Wash and drain; cut green onion into pieces and set aside.

2, frying pan in two tablespoons of oil, burst incense dried chili peppers, PI county bean curd, pepper, and then under the snail stir-fry, add 1 tablespoon of wine to continue to stir-fry for a few moments.

3, smell the aroma of a little water into the pot, and then under the chicken, scallions, garlic, salt and other seasonings burned to taste, out of the pan before dripping sesame oil and then turn it.

Delicious tips

The snail bought home, must first use water to raise a day or two, let it spit out the viscera of the sediment.

Before frying, you should crack the tail shell of the snail, so that the snail mouth and snail tail ventilation, easy to eat, use the mouth to suck out the snail meat.