Snail is a delicious food that many people like to eat. The cooked snail has no muddy smell, and it is also very spicy and refreshing. If you are good at making spicy snail, you can ensure that every pot is spicy and delicious. I will teach you the skills of washing snail and the formula of frying snail without reservation. Every time you fry snails, you will add some "leaves" every time! It can not only remove the fishy smell of snail mud, but also enhance the fragrance.

snail

ingredients: snail 15g, perilla leaf 25g.

spice formula: 4 grams of fennel, 2 grams of star anise, 2 grams of fragrant leaves, 4 grams of cardamom, 2 grams of Amomum Tsaoko, 3 grams of Alpinia officinarum, 8 grams of Amomum tsaoko, 2 grams of cinnamon, 5 grams of ginger, 5 grams of garlic, 2 grams of dried pepper, 15 grams of pepper, 5 grams of chafing dish base, 1 grams of sugar, 5ml of white wine and 1 grams of edible oil.

Practice:

1. First, put the snail into the basin, then soak it in proper amount of salt and water for 12 hours, and then wash the snail three times.

2. The washed snail is blanched in hot water, and washed twice after blanching, in order to completely remove the soil in the snail.

3. Add cooking oil to the bottom of the pot, with 6 layers of oil temperature, add all the spices mentioned above, stir-fry for 4 minutes with low fire, then add the chafing dish bottom for 1 minute, then add the snail, stir-fry for 3-5 minutes with high fire, stir-fry with white wine, and then add sugar, salt, pepper, perilla leaves and appropriate amount of water.

4. Bring the water to the boil with high fire, then simmer for 1-15 minutes, and finally add a proper amount of chicken essence. After turning off the fire, soak for 6 hours, which will be more delicious.

Four tips for snail

:

1. When the snail is fried, perilla is added, and perilla leaves have a particularly good effect of removing fishy smell and foreign substances, especially for aquatic products such as snail and fish. Perilla can not only remove muddy smell, but also enhance fragrance and taste.

2. Amomum villosum, Amomum tsaoko and Amomum cardamom are necessary in the spice formula, because these three spices are excellent in removing fishy smell and foreign substances, and when used together with Perilla frutescens, they can completely remove the peculiar smell of the snail, so that the snail has only fragrance.

3. People like spicy food, so you can add some dried chili, pepper and chafing dish bottom material. Adding chafing dish bottom material into snail can greatly increase the spicy taste of snail, which is better than bean paste and other seasonings.

4. stir-fry the snail for about 1-15 minutes, and then soak it for 6 hours, which can make the snail fully tasty. Snail can not be fried for too long, which will easily lead to the aging of snail meat and no taste.