Chinese Food
Braised whelk with spicy and sour sauce
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It's a famous dish of Yangshuo in Guilin. It's necessary to order every time you go. It's delicious and memorable. At last, it is incomparable to cook Guilin rice noodles with this soup.
Cooking ingredients
Cooking Steps
Step1:After cleaning the snail with a toothbrush, knock off the bottom of the snail with the back of the kitchen knife, which is the point. Boil the water in the pot. Put the ginger slices in the water. Put the snail into the water for 3 minutes. Pour it out and pick out the snail meat with a toothpick. Remember - just the meat in the front, not the intestines in the back. Then clean the snail meat and shell. Put the snail shell aside first. Slice the meat. Chop the streaky meat and the snail into meat stuffing.
Step2:Put starch, salt, onion, mint leaves in the meat stuffing and mix well.
Step3:Take a field snail shell. Put the meat stuffing into the field snail shell. Don't press it too tightly, or you won't be able to pick it out.
Step4:It's mint. Chop it and put it in the meat.
Step5:It's made.
Step6:Put oil in the pot. Add chili, sour bamboo shoots, soy sauce, spices, cooking wine, Zipai, snail wine and stir fry for a while. Add water and stew for 15 minutes. Pour over the hot pot and sprinkle cilantro on it to serve.
Step7:When eating, first pick out the front section with chopsticks. Then turn the snail upside down. Blow from the tip of the bottom. Then the meat will come out.
Step8:This is the front one.
Step9:This is the meat blowing out from the back.
Cooking tips:The snail first uses boiled water to whip out the meat. Anyway, I dare not live to pick out the meat. There are skills in making delicious dishes.
