Sauce-fried snails are a famous dish in Sichuan cuisine.

It has the characteristics of color, fragrance and food.

It is a favorite after-dinner snack for many people.

Snails were my favorite food when I was a child, and I ate more of them in summer. In fact, the best time to eat snails is around Qingming Festival, because they have not yet reproduced and are the plumpest and fattest. As the saying goes, Qingming snails are better than geese.

?;The way to eat snails is conveyed by the word "妦". The wonderful thing is that you never get tired of eating it for a long time. I heard that this is a delicacy that tests your kissing skills. You can't get enough of Qingming snails. The better your kissing skills, the better you will eat them.

Snail, can you be nagging?

?Ingredients: 1000g snails, 3 chives, 1 piece of ginger, 10 cloves of garlic, 6 Chaotian peppers, 1 red pepper, 4 Hangzhou peppers, 4-5 bay leaves, 1 tablespoon of Pixian bean paste, raw

2 scoops of soy sauce, 1 scoop of dark soy sauce, and a 320ml can of beer.

Method 1. Buy the snails and raise them for a day or two. Add a few drops of cooking oil to the water surface to help them spit out the sediment better.

2. Use a vise to cut off the tail. This step can be done by men at home if possible, because after cutting these two pounds of snails, your hands will almost break.

After cutting, rinse with water several times, drain and set aside.

3.

Prepare the condiments. Peel the garlic without cutting it, cut the ginger into thick strips, cut the red pepper diagonally into sections, cut the chili pepper into small rings, and cut the green onion into sections.

4. Heat the oil in the pan, remember to add more oil, and fry the garlic slices.

After the garlic is sautéed, add green onions, ginger, chili peppers, bay leaves, and bean paste in sequence. Note that at this time, turn down the heat and stir-fry the bean paste until red oil appears.

5. Turn to high heat and quickly add the snails, stir-fry constantly, and add light soy sauce and dark soy sauce.

6. Add beer, stir-fry, cover the pot and continue cooking.

7. After half of the beer is left in the pot, reduce the juice over high heat, add the pepper and red pepper, continue to stir-fry, and turn off the heat.

Be careful not to burn the soup dry, and reserve one-third of the soup, which will make it more delicious.

8. Take it out of the pot and put it on a plate. The fried peppers and red peppers are also delicious.

Tips: There are three elements to frying snails: the pot must be hot, the oil must be thick, and the fire must be strong.