Snail 1 kg (2 persons)

Onions, ginger, garlic, fennel and dried peppers.

Oil and salt sauce, sugar cooking wine, black pepper

The practice of braising snails in soy sauce

Washington State

This step is critical, or you will eat a bite of sediment.

I soaked it in salt water all night, washed it in the morning, and continued to soak it in clear water with a drop of fragrant oil all morning (did you find a stretch without a sense of integrity? )。 Then cut off your ass (this glorious mission was given to my husband). Throw away the dead in tears, or eat carrion. I found a trick: the shell is rough and covered with moss. I think that's it. Hey) Continue to wash with clear water for several times, and get rid of snail saliva and sediment.

long

Is this the last cleaning? Sterilize it. Almost two minutes. You can add some cooking wine when cooking.

Fried.

In one go, so there is no picture! After the oil is hot, add ginger, garlic, snail, cooking wine, star anise, dried pepper and salt in turn and stir fry. The so-called irrigation one after another means irrigation one after another. Remember the order of appearance. Finally, pour water to cover the snail.

Tip: (large) Snail meat is thick and difficult to taste, plus it is big and needs a lot of water to soak, so it is decided to add pre-ingredients!

Cooking.

Add soy sauce, and our favorite seasoning in Wuxi-sugar? (sweet and satisfied! ) Similarly, you should add enough. Basically, the soup tastes too strong, and your snail meat tastes just right! Then add enough firepower, cover it and let it roll freely. Finally, you can take a short rest and take a photo.

Get out of the pot.

It's almost time to collect the juice. Sprinkle some black pepper and onion and take it out of the pan.

The whole process takes about 20 minutes. Go get the appetizer!