There are two kinds of screws, one is a small screw, which is usually found on the edge of rocks in lakes. One is a big screw, which we also call a snail. It's very big.
Many friends especially like to eat this kind of big screw, because they think its meat is very thick and delicious. So what cooking skills should we pay attention to when cooking big screws to make the meat of big screws more tender?
Ingredients: snail, ginger, onion, garlic, dried Chili, soy sauce, soy sauce, oyster sauce, chafing dish base, millet spicy, salt, chicken essence, essence, cinnamon and star anise.
Step 1
It is best to keep the snails bought in the vegetable market for 2-3 days and rinse them repeatedly with clear water.
Second step
Knock off the snail's tail with the back of the knife, and continue washing after the tail is removed.
Third step
Blanch in cold water. You can put some ginger slices, shallots and cooking wine to remove the fishy smell. After taking out, continue to rinse with clear water and drain the water.
Fourth step
Drain the water, pour it directly into the pot without oil, and stir-fry the excess water of the snail until the water evaporates. This is for a better taste in the later stage.
Step five
Add ginger, garlic, leaves, cinnamon and star anise as chafing dish base, stir-fry chilies, then pour snails, stir-fry until fragrant, and then pour cold water to boil. After boiling, simmer for about 20 minutes, and add salt chicken essence to taste. Don't collect too much water, so it will be more delicious to keep some soup. This spicy snail is ready and I really want to eat a series.