Seasoning:
Seasoning:
2 tablespoons of peanut oil, 20 grams of wild peppercorns, salt, chicken essence, 1 tablespoon of cooking wine, a little pepper, 5 grams of minced ginger, 5 grams of chopped scallions.
Practice:
1. Wash the flower snails, blanch them in boiling water for 2 minutes, fish them out, take out the snail meat from the shell, and then rinse the shell.
2. Pickled peppers de-tipped and de-seeded, chopped into fine particles. The wild mountain pepper is also cut into small particles after removing the tip.3. Cut the bubble red pepper, wild peppers and salt, chicken essence, cooking wine, pepper, ginger, cooking oil, and then mix well with the snail meat, and then one by one into the shell of the flower snail, plate into the cage, steam about 3 minutes with a high fire, steam out of the cage, plate sprinkled with green onions will be completed.
Snail meat after mixing flavor needs to be marinated for a period of time into the taste, steaming snail meat need to use a strong fire, steaming time is shorter, to snail meat just cooked to the degree.
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