Chinese Food
Spicy snails with garlic
(110795 views)
Snails. The best before Qingming. When I was a child, Ma Ma and little shun'er said that after the Qingming Dynasty, the snails would have been looking for snails. They would have been thin. They were not delicious. So snails have to grab time to eat. Shun'er thinks. The best snails are spicy. Hold two or three fingers together. Put your tongue together and take a breath. Even juice and meat are in your mouth. One dish for one person. Spicy. Can't stop at all....
Cooking ingredients
Cooking Steps
Step1:After spitting out the sand, the snail pinched its tail with a vic
Step2:Cut the onions, ginger and garlic separately. The amount of garlic should be larger.
Step3:Heat up the pot and turn it to a low heat. Add Pixian bean paste. Stir fry the fragrance and red oil.
Step4:Add in the onion, ginger, garlic, rattan and pepper. Stir fry to taste.
Step5:Enter the prepared snail.
Step6:Add cooking wine, raw soy sauce, old soy sauce, oyster sauce, vinegar and sugar. Stir fry evenly.
Step7:Add some boiling water, cover and simmer for 10 minutes.
Step8:Time's up. Season with salt. Turn the heat to collect the juice.
Step9:Gudu gudu.. Leave some soup. Don't dry it thoroughly.
Step10:It's on the plate..
Step11:One person, one dish. Don't rob.. Ha ha ha ha ha h
Step12:Very rich and delicious..
Step13:Come on.
Cooking tips:Add sesame oil to the water, and let the snail stand to spit out the sand. If you can't breathe it, you can also easily eat meat with toothpick. Rattan pepper can be replaced by prickly ash. There are skills in making delicious dishes.
