1, first of all, buy back the snail into the pot, and then add 1 spoon salt, white wine, and then add a little bit of water to mix it well and put aside for 10 minutes, so you can snail the body of the elimination of bacteria, but also to make the snail body more quickly discharged dirt.
2, 10 minutes after the snail put under running water rinse clean, and then add the ready ginger juice again mix well, and then re-wash with water, so you can remove the sea smell on the snail.
3, add the right amount of water in the pot, the washed snails cool water in the pot, this step is very critical, must be cool water in the pot, so that the snails out of the boil is not so heavy fishy flavor, and then cut two slices of ginger into the same, and then pour into the beer, peppercorns, scallion knots, and then open the fire to boil.
4, to be the pot boiled, skim the surface of the foam, the fire to medium heat, about the water boiled about 2 minutes to fish out.
5, fished out first without rushing to plate, prepare a basin to add the right amount of ice water, the blanched snails poured into the ice water chilled for about 5 minutes, so that the meat of the snails quickly contraction, which can make the meat of the snails eat more chewy.
6, chilled for 5 minutes after fishing out the water can be drained to plate, eat with some garlic with their favorite sauce or mustard can be.
Summary points:
First point: before cooking snails must be soaked in white wine, because the snail body can inevitably have bacteria attached to it, and add a little white wine can play a role in sterilizing, and at the same time in the snail wash must also be soaked in ginger juice first, mainly to remove the snail on the smell of fishy sea and the taste of white wine.
The second point: when cooking snails must be cool water in the pot, the pot should also add beer and pepper, this step is the most critical step, because the beer and pepper can maximize the deodorization and refreshing effect.
Third point: after cooking the snails fish out with ice water to chill, so that the snails eat up the meat will be tender and strong.