There are two kinds of screws, one is a small screw, which is usually found on the edge of rocks in the lake. One kind is a big screw, which we also call a snail. It is very big.

Many friends especially like to eat this kind of big screw, because they think its meat is very thick and tastes particularly good. So what cooking tips should we pay attention to when cooking big screws, so as to make the big screw meat more tender?

Ingredients: snail, ginger, onion, garlic, dried Chili, soy sauce, soy sauce, oyster sauce, chafing dish base, millet spicy, salt, chicken essence, fragrance, cinnamon and star anise.

Step 1

It is best to keep the snails bought back in the vegetable market for 2-3 days and rinse them repeatedly with clear water for several times.

Step 2

Knock off the tail of the snail with the back of the knife, and continue to rinse after removing the tail.

Step 3

Blanch in cold water. You can put some ginger slices, shallots and cooking wine to remove the fishy smell. After taking it out, continue to wash it with clear water and drain the water.

Step 4

After draining the water, without putting oil, pour it directly into the pot and stir fry the excess water of the snail until it evaporates. This one is for better taste in the later stage.

Step 5

Add ginger, garlic, leaves, cinnamon and octagonal hot pot bottom material, stir-fry dried chili, then pour in snail, stir-fry until fragrant, and then pour in cold water to boil. After boiling, simmer for about 20 minutes on low heat, and add salt chicken essence to taste. Don't collect too much water, so it will be more delicious to reserve some soup. This spicy field snail is cooked, and it really wants to eat a series.