How to cook Hakka snail soup is delicious. In the harvest season of snail, many people will go to the market to buy some snail to eat. Snail has certain nutritional value and is loved by many people. Food, so let's share how to cook Hakka snail soup.
How to cook Hakka snail soup 1 ingredients
Snail 2000g
Salt 20g
Onion 50g
Ginger 30g
Soy sauce 20g
Cooking wine 10g
Methods/steps
Prepare fresh snails.
Spit dirty things in water for a few days, and then wash them.
Put the snail in the pot.
Prepare the auxiliary materials onion, ginger and garlic and put them into the pot.
Simmer in a pot for two hours to kill parasites.
Then you can get delicious snail soup.
How to cook Hakka snail soup to taste 2 ingredients
Snail amount
Appropriate amount of mint leaves
Appropriate amount of garlic
Appropriate amount of pepper
Appropriate amount of distiller's grains
Appropriate amount of shredded ginger
Appropriate amount of bone soup
Appropriate amount of yellow rice wine
Proper amount of salt
Methods/steps
Wash the snail and cut off the tail for later use.
Shredded ginger, minced garlic and broken mint leaves for later use.
Take the oil pan and stir-fry the snail in oil. After 3 minutes, stir-fry the salt, shredded ginger, garlic, pepper, distiller's grains and mint leaves together. After about 1 minute, add less pure bone soup to cook.
After the soup is boiled in a porcelain pot, add a proper amount of pure bone soup and a small amount of yellow wine and simmer for 20 minutes.
How to cook Hakka snail soup? How to cook 3 snail duck feet pot?
foodstuff
A catty of snail.
Three duck feet
A pinch of perilla
A pinch of fake basket leaves
Three Liang of sour bamboo shoots
Douchi right amount
Ginger amount
Garlic right amount
Proper amount of salt
Proper amount of oil
Proper amount of soy sauce
Methods/steps
The snail is cleaned, and it is best to remove the tail. You can handle it yourself, or you can ask the stall owner to help you when you buy the snail.
Wash the duck feet, cut off the nails, and be careful not to peel off the duck feet.
Chop the leaves of Perilla frutescens and Perilla frutescens, shred the sour bamboo shoots, dice the peppers, smash the ginger and garlic, and put them in a bowl for later use.
Heat the oil pan, add duck feet and fry until crispy, and serve.
You don't need to pour out the oil in the oil pan. Add ginger, garlic and diced pepper and stir-fry until fragrant.
Stir-fry the snail for a few minutes, stir well, and add salt, soy sauce, cooking wine, etc.
Then add the duck feet and boil in water for about ten minutes.
Add sour bamboo shoots and douchi, cover the pot and stew, or turn to casserole and cook for an hour.
Insert the duck's feet with chopsticks. If it can be inserted, it means that it is cooked. At this time, add the leaves of Perilla frutescens and stir-fry evenly, and then take out the pot.