Chinese Food
Spicy snail is super simple
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May Day is idle. I took my daughter to the river to fish with my family. I found that there were many snails on the bank. My daughter picked up a big bag excitedly. I kept it for a few days. Let's do it today.
Cooking ingredients
Cooking Steps
Step1:Keep the snail for 23 days to spit out the sand. Cut off the sharp points and wash them for use.
Step2:Beat up the garlic. Slice the ginger. Dry the pepper a little (according to your taste) with some fragrant leaves and cinnamon.
Step3:Put the oil in the pot and heat it to 50% of the heat. Put the pepper, Chinese prickly ash and star anise. Stir fry over low heat to give the fragrance.
Step4:Then put in the prepared materials in turn. Still stir fry the fragrance with a small heat.
Step5:Add Pixian bean paste and stir fry slowly to produce fragrance and red oil.
Step6:Then add in the snail and stir fry slightly. Add some water to the snail and cook until the juice is collected.
Cooking tips:There are skills in making delicious dishes.
