Sichuan Spicy Stir-fried Field Snails

Ingredients:

1000 grams of field snails, 150 grams of dried chilies, 5 grams of Sichuan peppercorns, 50 grams of watercress, 5 grams of chopped green onion. Seasoning: 20 grams of ginger rice, 20 grams of garlic rice, 250 grams of salad oil, 10 grams of soy sauce, 50 grams of cooking wine, appropriate amounts of MSG, salt, and sugar.

Method:

1. Clean the snails, put them into a wok, boil them with water, remove the heads and encapsulate them.

2. Heat the oil in the wok until it is five times cooked, add the dry chili pepper and stir-fry until it turns brown, then add the peppercorns, ginger, garlic and watercress and stir-fry until fragrant.

3. Stir-fry the snails, add MSG, cooking wine, refined salt, sugar, and soy sauce and stir-fry over high heat. When the snails are fragrant, remove from the pan and put on a plate. Sprinkle with cooked sesame seeds and chopped green onions and serve.

Ingredients for making spicy field snails:

Main ingredient: Lucky snail.

Condiments: chili, pepper, bean paste, etc.

Features of spicy snails:

The meat is crispy, spicy and fragrant, with a long aftertaste.

How to make spicy snails:

(1) First of all, after receiving the snails, the Spicy Temptation Center kitchen must first pick out the small snails and dead snails, wash them twice with clean water before putting them into the pond. Feed the snails with clean water for 24 hours, then put the snails into boiling water and remove the covers. After removing the covers, the snails need to be washed three times and finally rinsed for 5 hours. After this series of complex processes, the soil of the snails can be completely removed. The fishy smell ensures the quality of the snails.

(2) The rinsed snails must first be cooked in a pot, then put into a storage box and sealed with plastic wrap. Use low-temperature preservation methods in an environment above the freezing point of -1 to 4 degrees. Medium storage can not only ensure that it will not be contaminated during production, storage and transportation, but also keep the snail meat fresh and crispy in taste.

(3) The cooked snails can be cooked after being transported to each store. First add bean paste, Sichuan peppercorns, chili, sugar, vinegar and other seasonings to the pot and stir-fry until fragrant, then add the snails and stir-fry. , and finally simmer it over low heat to make it more flavorful, thus bringing out its spicy and fragrant characteristics.