Practice: Burn the pot red, put the oil into the pot, pour the garlic, perilla leaves, sand tea sauce, lobster sauce, etc. into the pot, saute until fragrant, add the snail and stir-fry continuously, splash in boiling water, season with salt, stir-fry until it is done, thicken with the tail oil, sesame oil and serve evenly.
Spiced snail
Ingredients: snail, pepper, fennel, pepper, sugar, vinegar, soy sauce, refined salt, yellow wine, Jiang Mo, chopped green onion, minced garlic and perilla leaves.
Practice: 1, garlic granules are fried until golden and fragrant. Wash and chop the perilla leaves.
2. Add oil to the wok, stir-fry the pepper, fennel and perilla leaves, pour in the snail and stir-fry quickly. After 2-3 minutes, sprinkle with sugar and salt, cook in vinegar and soy sauce, add Jiang Mo and minced garlic, stir-fry for a while, stew for 15-20 minutes, and take off the wok.
3. After serving, sprinkle chopped green onion, monosodium glutamate and pepper to make it more delicious.
Snail with garlic and pepper
Ingredients: snail, Hunan chopped pepper sauce, Jiang Mo, chopped green onion, minced garlic, chestnut powder, sugar, salt and vinegar.
Practice: 1, the snail is slightly burned with onion and ginger water, and the water is dried.
2. Stir-fry garlic and Chili sauce, add a small amount of chestnut powder, sugar, salt, vinegar, etc., then add snail and cooking wine, stir-fry and thicken.