The fried snails in restaurants are really delicious, but when they are made at home, they are always not tasty enough, sometimes accompanied by muddy smell, which is not fresh enough.

In the above situation, the mistakes are generally that the details of the snail are not handled properly, and some materials are missing in the ingredients, such as prickly ash granules and perilla, which can refresh and remove fishy smell. In view of the above problems, this issue of Deer shares the method of spicy fried snail with everyone. Why is the fried snail so fragrant in the restaurant? I'll teach you all the know-how, make sure the snail meat is crisp, spicy and enjoyable, and master the method and the treatment method of snail. Not only is the snail meat clean and tender, but it is also very tasty, spicy and delicious, which makes people greedy. Let's see how to make it.

stir-fried snail with spicy sauce & Materials

2 kg of snail, bean paste, chafing dish bottom material, soy sauce, soy sauce oyster sauce, onion, ginger, garlic, perilla frutescens, dried pepper, pepper and star anise

Production steps

1 | After the snail gets home, soak it in light salt water for 1-2 days, let it spit out impurities and sediment by itself, and wash it repeatedly during this period to ensure that the snail is clean.

2 | Before cooking, clamp off the tip of the snail shell with a vise, then put the snail in a small basin, pour in the warm water that hasn't passed the snail, pour in a proper amount of cooking wine, cover the basin with something and shake it repeatedly for about 2 ~ 3 minutes, then rinse it with warm water several times, and then pour out the washed water and impurities, and the snail will be cleaned.

3 | The materials are prepared in advance, the peppers are chopped and stacked together with the Chinese prickly ash, the onions are cut into sections, the garlic is chopped, the ginger is shredded, and a handful of perilla is prepared. It is very important to add perilla when frying snails, which not only makes the fried snails more delicious, but also has a very good effect of removing mud and fishy smell.

4 | Heat the hot oil in a hot pot, first put the dried pepper, pepper and star anise into the pot and saute until fragrant, then add the ginger and garlic to saute until fragrant, add the bean paste and the bottom material of the hot pot and stir-fry the red oil with fire, then add the amount of beer without snail, add the light soy sauce, dark soy sauce and oyster sauce for seasoning, then turn to medium heat for stewing for 1-15 minutes, and then open the pot after the point is reached.

Cooking experience

1. Key points for handling the clean and fishy snail:

① It is necessary to rest and taste the snail, because the snail contains a lot of mud and impurities, and it is difficult to ensure whether the source of the snail is clean, so it is necessary to rest.

(2) The shell tip of the snail must be clipped off. The snail without the shell tip is difficult to cook, and the snail meat cannot be sucked out and cooked thoroughly, which is accompanied by parasitic harm.

③ Warm water and wine, followed by two steps of physical shaking, can make the snail spit out impurities and remaining sludge easily, and the snail meat is more tender.

2. Spicy fried snail &; Cooking tips:

① Perilla is the soul ingredient of fried snails, which can instantly stimulate the delicious taste of snails and completely eliminate the muddy smell of snails.

(2) instead of boiling water, beer is obviously enhanced in wheat flavor and maotai flavor.

③ if you are afraid that the snail is not cooked, you can blanch it in advance.