Stir-fried snails are a very delicious snack. They have always been the best-selling food at late-night snack stalls. It is a must-try snack when going to the food stalls for late-night snacks, and the snail meat must be chewed with your mouth to make it more enjoyable.

The price of snails is also relatively cheap. Generally, you can cook a plate for six to seven yuan. However, the snails bought from outside need to be washed repeatedly and soaked in water with salt and oil. The snails can be better cooked.

Spit out the silt, otherwise your mouth will be full of silt when you chew the snails, and you will waste a plate of such delicious snails.

Okay, next the editor will share with you a delicious way to stir-fry snails, in which perilla is also essential. Let’s follow the editor to make it!

Ingredients preparation: snails, pickled bamboo shoots, ginger, garlic, spicy millet, perilla, spices (3 bay leaves, 1 cinnamon, 1 star anise, 2 pieces of ginger, 1 grass fruit, 5 dried chili peppers), raw

Specific steps for frying snails with beer, sugar, salt and cooking oil: 1. Soak the snails for 1 to 2 hours in advance, add a little salt and cooking oil to make the sediment spit out more cleanly, and finally wash them clean and cut them

After removing the tail, still soak it in clean water, and then pick it up when you are ready to use it to ensure that there is moisture in the snail meat, so that it will not be too dry when fried, causing the snail meat to shrink and become hard; 2. Prepare the above required ingredients

And clean it, cut the sour bamboo shoots into shreds, cut the garlic into pieces, cut the ginger into shreds (you can have more garlic and ginger), cut the spicy millet into small pieces, put it into a plate and set aside; 3. Fry the sour bamboo shoots to dry out the water first, and put them in the pot.

There is no need to add oil to the medium, just pour the sour bamboo shoots directly, stir-fry over medium heat to remove the moisture from the sour bamboo shoots, then remove and put it into a plate for later use; 4. Heat the oil in the pot (put more oil), pour in the spices, millet chili,

Stir-fry shredded ginger, garlic and pickled bamboo shoots over low heat for 1 minute, then add the snails. Turn up the heat and stir-fry until the snail shell cover falls off. Pour in an appropriate amount of salt and stir-fry four or five times to evenly combine. Then add 2 tablespoons of raw snails.

Stir-fry until evenly flavored. Pour in a can of beer and then water to cover the snails. 5. After the beer boils, add half a spoonful of sugar to freshen it up. Cover the lid and simmer over medium-low heat until only half of the water remains in the pot.

When the time comes, add perilla, stir-fry over medium heat and collect some juice, then take it out of the pot and serve on a plate.