Fried snail is a Cantonese dish made of snail, perilla and other materials. River snail is different from stone snail, which is characterized by thin shell and thick meat. Stir-frying a wok with an aromatic grass called perilla will produce a strange smell of spicy and sweet.

ingredients: snail, perilla

seasoning: garlic, sour bamboo shoots, lobster sauce, perilla leaves, Chili oil, oil, salt, cooking wine (a small amount), onion, ginger, red pepper, green pepper, and small red bell pepper.

Practice:

After washing the snails, simmer the snails' tails, heat the dry pan fiercely, and add oil (about two tablespoons). Be sure to put the oil generously, one by one when serving. When it is 8% hot, garlic, sour bamboo shoots, lobster sauce, onion, ginger, red pepper, green pepper and small red finger pepper will be sauté ed together, and then the washed and drained snail will be sauté ed for 5 minutes (during which time it will be stirred constantly), and then the Chili oil, perilla leaves, salt and cooking wine will continue to be sauté ed.

Eating skills:

Put the snail's tail in your mouth with your index finger and thumb, suck out its juice first, and then pull the snail's tail hard, which is called "playing hard to get". Then turn the snail's body around, put its head in your lips and suck hard, and the whole snail meat will be thrown into your mouth, savoring it carefully, and the role of taste buds will be fully exerted. It is delicious, sweet and attractive. The family sat around and tasted, and everyone made a "zi zi" sound, commonly known as "kissing". Just like playing a unique symphony, that kind of wonderful fun is memorable. Also note that snails should be eaten hot, but they will not taste good when they are cold. When it is cold, the meat will harden and get old.