Chinese Food
Jianghua flavored snails
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It's Jianghua's way. Guangxi flavor. It's very delicious. It's the best of the night. It is characterized by tender meat, chewy but not too spicy. The soup is slightly spicy and full of flavor.
Cooking ingredients
Cooking Steps
Step1:Heat up. Don't put in oil. Stir fry the snails. Objective stir fry the water and remove the snails. When you see that there are a lot of snails or water at the bottom of the pot, you can start the pot for standby. The time is about 4 minutes. At this time, the pot must be cleaned, because there is a lot of smell of earth on it.
Step2:High heat. Dry the pot. Add oil (a little more than usual stir fry). Heat and put anise and cinnamon. Stir for a little while. Put in the snail and stir fry. During the stir fry, put in ginger, garlic clove, Xiangye and dried red pepper. Stir for about 4 minutes. Pour in some rice wine (one-time plastic cup and half a cup). Stir for another minute and then add water. The water just covers the ingredients
Step3:When the water boils, turn off the heat. Cover the pot and simmer for 20 minutes. During this period, it turns every five minutes. In the tenth minute, put in the green, red pepper, perilla and millet pepper (cut in two).
Step4:Before you start the pot, turn on the fire to collect the juice. Put another spoonful of chopped peppers. Add salt. Taste. Leave the pot.
Cooking tips:No rice wine or cooking wine. The purpose is to eliminate fishiness. Just add water. Don't turn the screw until the water boils. It's better to chop chili with the new one. It's spicy. Spicy control is mainly millet pepper and finally add chopped pepper. There are skills in making delicious dishes.
