Exercise:

1. Add water, onion, ginger and star anise to the pot. Salt, monosodium glutamate. Fire to boiling;

2. Pour in the snail and cook for three minutes;

3. Pour in two spoonfuls of peanut oil and mix well. Pour out, drain, and take out the onion and ginger.

4, it is best to use mustard soy sauce to suppress its fishy smell. ?

1. Wash snail and citronella, and cut citronella into sections.

2. Put them together in a boiling water pot, skim off impurities after the water boils, and turn to low heat for three minutes.

If cooked for a long time, the meat will not taste good when it is old. Then cook a delicious dish, mustard soy sauce is also ok.

Powder mixed with monosodium glutamate and pepper, cut a little fresh pepper, add the juice squeezed by Xiaojinju, and stir well.

Raw materials: 600 grams of flower snail (also known as small wind snail)

Seasoning: pepper 25g. 50g of vegetable oil, 3g of refined salt, 5g of monosodium glutamate, 5g of chicken essence, 0/0g of oyster sauce/kloc-,0/0g of chopped pepper/kloc-,250g of cooking wine, 20g of ginger, 0/0g of garlic/kloc-,0g of leek/kloc-,and 0g of fresh perilla/kloc-.

Practice?

1. Put the snail in a cold water pot, cook it, take it out, remove the shell and take the meat, and wash it for later use.

2, pointed red pepper pedicled, cut into rings, ginger, garlic minced, perilla chopped, chives cut flowers.

3. Put a clean pot on a strong fire, add Jiang Mo, minced garlic, chopped pepper and perilla, stir fry until fragrant, then add snail meat, add salt, monosodium glutamate, chicken essence and oyster sauce, stir fry evenly, pour cooking wine and fresh soup, add red pepper rings, sprinkle with pepper, put into a dry pot, sprinkle with chopped green onion, and put into the oven. ?

Snails with an average body length of 4-5cm should not be too big, and the meat is tender and delicious.

If you have an alcohol stove at home, you can light it with an alcohol stove and serve it to keep the soup boiling. After the snail is cooked, the sauce in the pot can also be used to scald seafood such as shrimps and crabs.