The restaurant's fried conch is really quite flavorful and fragrant, but when you make it yourself at home, it's always not flavorful enough, and sometimes accompanied by a muddy taste, not tender enough.

The above situation, the place of error is generally the details of the snail did not do, and the missing part of the ingredients in the ingredients, such as pepper grains, perilla, and other fresh deodorant materials are necessary for the above problems, this issue of the deer to share the practice of fried snails spicy to you, why the hotel fried snails so fragrant? Practice know-how to teach you, to ensure that the snail meat crispy, spicy and addictive, to master the practice and snail processing methods, not only the snail meat is clean and tender, but also very flavorful, spicy and fragrant, to make people greedy, a look at how to make.

Spicy fried snails & materials

2 pounds of snails, bean paste, hot pot base, soy sauce, soy sauce oyster sauce, onion, ginger and garlic, perilla, dried chili peppers, peppercorns, star anise

Production Steps

1｜Snails to home, the first with lightly salted water soak! Let the snails spit out the impurities and sediment by themselves for 1~2 days, and rinse the snails several times to make sure they are clean.

2｜Before cooking, use a vise to cut off the shell tip of the snails, then use a small pot with snails, pour in the amount of warm water that does not exceed the amount of snails, pour in the right amount of wine, cover the pot with something and repeatedly shake for about 2-3 minutes, then rinse with warm water for a few times, and then pour out the washed out water and impurities, the snails will be cleaned up.

3｜Materials prepared in advance, chili pepper chopped, and pepper grains anise stacked together, green onions cut into segments, garlic chopped, ginger shredded, prepare a handful of perilla, fried snails add perilla is very important, not only to make fried snails taste more fresh, and go to the mud fishy effect is very good.

4｜Hot oil in a hot pot, first put dried chili peppers, peppercorns, star anise into the pot to stir-fry incense, and then put the ginger and garlic popping incense, blend in the bean paste and hot pot base division fire fried red oil, pour into the snails after stir-frying well, pour in the amount of beer not more than the snails, blend soy sauce, soy sauce, oyster sauce, seasoning, high heat boil and then turn to medium heat to simmer for 10 ~ 15 minutes to the point of the pot, the soup material is close to close the dry, the party can be a big fire juicing, the next shallot garnish!

Cooking tips

1, snails clean and fishy processing points:

①Still, tasting snails this step is very necessary, because snails contain mud and dirt and impurities are more, and it is difficult to ensure that snails source is clean, so the static is necessary. The first step in the process is to get the best out of the snails.

②The snail shell tip must be clamped off, not clamped off the shell tip of the snail is difficult to cook, and the snail meat can not be sucked out of the snail meat can not be thoroughly cooked, accompanied by parasites harm.

③ warm water with wine, and then physically shaking two steps can make snails easily spit out the impurities and the remaining silt, snail meat more tender.

2, spicy fried snails & cooking tips:

①Shiso, is fried snails soul ingredients, can instantly stimulate the snail fresh, but also the snail's muddy flavor completely removed.

②Beer instead of boiling water stew, beer wheat flavor to increase the aroma of obvious, more flavorful sauce.

3 fear of snails fried not cooked, you can blanch once in advance.