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foodstuff
river snail
500g
condiments
pickled pepper
Grasp 1 ba (brain tonic)
Single garlic
5-7
Ginger
1 block
Welsh onion
5 pieces
ginger
1 block
Seven-star pepper 100g
Hanyuan Zanthoxylum bungeanum 1 Xiaoba
seasoning
thick broad-bean sauce
2 scoops
dark soy sauce
2 scoops
cooking wine
1 spoon
salt
of appropriate amount
White granulated sugar
1 spoon
myrcia
3 pieces of shredding
rhizoma kaempferiae
2-3
eight angles
1 piece
Spicy snail-the practice of the king of Sichuan supper alongside crayfish?
The bought snail is kept in the pool for a day, and a spoonful of salt is put in the pool to let the snail spit sand by itself. Wash it 4-5 times before frying.
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Flat-nosed pliers are better than scissors and are not easy to hurt hands. Clamp the screw tail with the semi-circular end of the flat-nosed pliers, and the pliers can be squeezed hard to get it. After all the snail tails are clipped off, they are washed until the water is clear. Drain and set aside.
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Pickled pepper, garlic cloves, millet pepper, ginger, minced. Cut the scallion into sections and set aside. If you want to add ginger, you can shred it. If you add sauerkraut, cut into strips.
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Put oil in a hot pan. When the oil is hot, put 2 tablespoons of bean paste, stir-fry red oil with a little low heat, add pepper, fragrant leaves, star anise and kaempferia, and stir-fry until fragrant.
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Adjust the fire, quickly add the snail and stir fry after the oil is hot.
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Stir-fry for a while and add chopped pickled pepper, millet pepper, Jiang Mo and minced garlic. Cooking wine, soy sauce, stir-fry over high fire. If you have prepared sauerkraut, put it together in this step.
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Add seven-star dried chili, stir-fry for 1 min, then pour in a bowl of boiling water, and submerge until the water level of the snail just emerges. Add 1 tsp sugar.
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After stewing for 5 minutes, add the onion, and add the shredded ginger if prepared. Continue to simmer for 3 minutes.
Taste the soup after collecting it a little, season it appropriately according to your personal taste, and then put it on the plate.
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Tips
1, wash the snail to imitate rice washing, and rub a handful of snail with both hands. The snail shell is muddy. Wash it as many times as possible. Take the elutriation water as the standard.
2, because the snail is cold, it is not suitable for students during the cold. Girls during holidays and pregnancy also try not to eat.
3, because snails are not easy to taste, you can put more oil when frying, or put more water when stewing. Generally, it is fried at dinner, and it is the most delicious and delicious to take it out at midnight. Remember to heat up ~