Snail meat with pickled peppers

Materials

600 grams of snail meat, 40 grams of pickled peppers, 30 grams of celery, 10 grams of bad chili peppers, 15 grams of pickled ginger. Seasoning salt 2 grams, 10 grams of sugar, 20 grams of water starch, 10 grams of edible alkali, 15 grams of cooking wine, 60 grams of salad oil.

Practice

1, snail meat washed and beaten on the depth of 1.5 cm, spacing 0.1 cm chrysanthemum flower knife, marinated in edible alkali for 10 minutes, washed edible alkali into the boiling water in the boiler on high heat for 2 minutes, remove the excess alkali foam rinsed with water.

2, celery folded and torn off the skin, washed and cut diagonal knife 45 degrees long 2 cm section; pickled ginger washed and cut into slices of elephant eyes; bad chili peppers chopped fine.

3, the pan set fire into the salad oil, burned to seventy oil temperature when the next into the snail meat stir fry for 2 minutes after the pan, filtered oil, the pan left 40 grams of oil, burned to seventy percent of the heat when the next into the bad chili pepper stir fry in medium heat to taste, put the pickled peppers, pickled ginger, celery and stir-fry evenly seasoned with salt, sugar, cooking wine into the snail meat stir fry for 2 minutes on high heat, thickening the sauce with water starch and spoon out of the pot, you can plate.

Tips

Features

Snail meat is tender, red color, hot and sour, delicious, fragrant.

Key to making

1, marinating the snail meat with edible alkali is to remove the mucus from the surface.

2, when hitting the flower knife, pay attention to the depth of the knife, otherwise the snail meat can not become chrysanthemum-shaped.