The main ingredient is snail 300g.

Accessories: 8 leaves of Perilla, 50 grams of leek, Finger Pepper 1 3 cloves of garlic, 6 grams of oil consumption, 8 grams of soy sauce, 2 grams of salt, 2 grams of raw flour, 2 grams of edible oil 10 grams of hot water 1/2 bowls of sugar 1 g.

The practice of frying snails 1. Snails are bought and gently rubbed to avoid mud marks and moss on the surface. They are raised with clear water for one day, and the water is changed twice on the way, so that the snails can spit out the silt impurities inside.

2.

Wipe the moss off the shell of the clean snail with a toothbrush, cut off the tail, wash and shred the perilla leaves, wash and cut the leek, chop the pepper and garlic, take a small bowl and pour it into oil, soy sauce, raw flour and white sugar for later use.

3.

Boil a pot of boiling water and pour it into the boiled water of the snail to remove the muddy smell of the snail and make it cleaner.

4.

Remove the snails from the cold water, rinse them, drain them, and cross the cold river after the water, and the meat will become crisp and chewy.

5.

Stir-fry garlic and pepper in a frying pan, then stir-fry snails.

6.

Dilute the prepared sauce with half a bowl of hot water, pour it into the pot, cover it and cook for 2 minutes.

7.

After 2 minutes, add perilla leaves, stir fry, cover and cook for 3 minutes. When the juice is almost dry, add leeks and cook them.

knack for cooking

1, be sure to let the snail spit out the sediment impurities, it will be very disgusting if it is late, and you can send some salt to raise it;

2, can not eat spicy, you can not add Chili, and vice versa. Just as delicious;

3, stir-fried snails must use perilla leaves, which can remove the muddy smell of snails;

4. Don't completely drain the boiled snails, and leave a little juice to taste better;

5. After Goutz, time allows you to simmer for a while, so as to make the snail more tasty. If the water is dry, you can add some hot water to simmer.