Materials

Main ingredient: 500 grams of snails, 30 grams of onions, 10 grams of garlic, 10 grams of parsley, 5 grams of red pepper

Accessories: 5 tablespoons of waterlogged juice, oyster sauce 0.5 tablespoons of oyster sauce, 1 tbsp. of fresh soy sauce, 1 tablespoon of sugar, 1 tbsp. of hot pepper, horseradish

1, snails washed and spare

2, add the appropriate amount of water into the pot to wash the net net The snail can not be cooked until too long as long as the pot can be turned off the fire can be.

3, onion shredded garlic, cilantro, red pepper cut grain spare.

4, put the seasoning waterlogged juice, a fresh soy sauce, oyster sauce, sugar, spicy fresh, horseradish.

5, the seasoning mix well, if you think the flavor is too strong, you can slightly add water to dilute it can also.

6, boiled snails dry water into the dish.

7. Pour the sauce into the dish and serve.

Expanded Information:

Precautions:

1. You can't eat dead snails. Dead flower snails are not edible. The snail in the living state, bacteria will not be a large number of breeding, but once the snail is dead, the bacterial viruses in its body will be a large number of reproduction, and will also release biotoxins.

This state, with the death of the snail longer and longer, the snail body release of toxins will increase, when accumulated to a certain number, will form a qualitative change, this time people eat will appear nausea, vomiting, abdominal pain, diarrhea and other food poisoning phenomena.

2, snails should be cooked before eating. Snails should be sterilized at high temperatures, that is, they must be cooked before eating.