500 grams of medium-sized snails, minus the snail tail, washed with clear water for 5 or 6 times to remove the soil.

5g ginger slices, 5g garlic slices, chopped dried chilli 10g, 5g onion segments, and soy sauce 15g. Stir-fry in the oil pan for fragrance, pour in the snail, stir-fry for 1 min, and add the yellow.

15g wine, 15g soy sauce, 50g water, 5g sugar, medium heat for 2 minutes, add 10g monosodium glutamate, 15g chicken essence, 5g pepper, heat again for 1 min, and then pour a little pepper oil, and then take out the pot.

Note: when frying snails, the fire should be large, and the time should not be too long or too short, usually in 3 or 4 minutes. If the time is too long, snail meat is easy to get old and difficult to suck. If the time is too short, it has a fishy smell and the umami taste is not enough!

Ingredients: Snail (remove the hard shell at the tail), onion, ginger, garlic, dried Chili, Pixian bean paste, garlic Chili sauce.

Exercise:

1. Snails (snails bought in the general market, the seller has cut off the tail) are put in a pot, and a few drops of salad oil are kept for half an hour to let them spit out the sand in their bodies. Then, wash and drain with both hands.

2. Chop the onion, ginger and garlic, and cut the dried pepper into small pieces for later use.

3. Heat the wok, add salad oil to heat it, and then add onion, ginger, garlic and dried pepper to stir fry.

4. Add a tablespoon of Pixian bean paste and stir-fry the red oil, then pour in the snail and stir-fry for one minute.

5. Spray cooking wine, a small amount of soy sauce, sugar, and two spoonfuls of Chili sauce, stir well, then pour a small bowl of water, cover the lid, and simmer for one minute.

6. Open the pot cover, add salt (generally unnecessary, because bean paste and Chili sauce are salty), add sugar and chicken essence, stir fry evenly, and then take the pot and put it on the plate.