1. There is a folk method that has been around for a long time. First put the river snails and stone snails into a basin filled with clean water, and then insert non-stainless steel iron tools such as kitchen knives and spatulas into the pile of snails.

On the next day, you can find that these iron tools are covered with snails. Not only is there a layer of mud spitted out by the snails on the bottom of the basin, but the mother snail also gives birth to many snail babies. If the snails are cleaned and treated again, the snails will continue to vomit mud and lay eggs. In this way, the snail's belly will be much cleaner.

2. _Snail tail Here, I would like to introduce to you a home-made snail-cutting tool. It is very simple: use a strong wooden board of 260mm×80mm and nail a piece of 1.5mm thick square iron The height of one end of the iron plate is 280mm. Drill three holes of 18, 16 and 14mm respectively. The other end is 80mm and fixed on the wooden board. Then according to the size of the screw body, put the screw tail into the hole and protrude the screw tail. The tip of the hand is lifted and the knife is dropped. Convenient and fast, you can "finish" the snails quickly by weighing several kilograms.

3. Fried snails A. Seasonings: minced garlic, sour bamboo shoots, tempeh, perilla leaves, chili oil, oil, salt, cooking wine (a small amount), onions, ginger, red peppers, green peppers, small amounts of A red chilli padi. ?

B. Preparation method: Heat a dry pot over high heat, add oil (about two tablespoons. The oil must be generously placed, and each one will be shiny when served). When it is 80% hot, add minced garlic, Sauté the sour bamboo shoots, tempeh, green onions, ginger, red peppers, green peppers, and small red chilies until fragrant, then add the washed and drained snails and stir-fry for 5 minutes (stir constantly during this time), then add the chili oil , perilla leaves, salt and cooking wine and continue to stir-fry for 5 minutes before serving. ?

Here we use sour bamboo shoots to stir-fry snails. Stir-fry the snails and pickled bamboo shoots together, then add homemade chili oil, which is the most delicious.

How to eat snails: You need to be a little skillful and not elegant at all. Use your index finger and thumb to put the tail of the snail into your mouth, suck out the juice first, and then suck the snail tail meat. Pull hard, this is called "play hard to get", then turn the snail body over, put the head into your lips and suck hard, the whole snail meat will be thrown into the mouth, savor it carefully, the role of the taste buds will be fully exerted, it is delicious, The sweet fragrance makes people feel like they can't get enough of it.

The family sat around and tasted it, and everyone made a "sizzling" sound, which is commonly known as "kissing." It's like playing a unique symphony, and the wonderful fun is endlessly memorable. ?

Perilla (the leaves of a purple plant have a special fragrance. We used to grow them in vegetable fields as spices. I think it has a good effect on removing fishy smell)