Delicious Snails
1.
Snail with beer.
2.
The ingredients are ready, and the boss is asked to help cut off the snail butt, which makes it much easier to do so.
3.
Ask the boss to help cut off the snail butt, and rinse it with clean water (because the snail will not die immediately after cutting off the butt) drop a little vegetable oil and white vinegar into the water and let it sit for 1 to 2 hours to let it spit out the mud and sand.
4.
The condiments are ready, the snails are tasteless, and the condiments are what you eat.
5.
Add vegetable oil to cinnamon peel, star anise, pepper, ginger, garlic, dried chili, and fragrant.
6.
Pour in the drained escargot and sauté on high heat for 3 minutes.
7.
Add half of the minced ginger and garlic.
8.
Add salt, light soy sauce, dark soy sauce, cooking wine and stir.
9.
Add millet spicy.
10.
Put in the bone broth.
11.
Cover with a lid and bring to a boil. Turn to low heat and simmer for about 5 minutes.
12.
Open the lid and turn to high heat to collect the thick soup. Add the basil leaves and the remaining half of minced garlic and ginger.
13.
Sprinkle the chives and mix well.
14.
Snails, small bamboo shoots, and bitter chrysanthemums are all the breath of spring.
Tips:
1. Cut off the tip of the snail tail with pliers, put it into a closed container, drop a little vegetable oil and white vinegar into the water, shake the container vigorously, and then let it stand for 1 to 2 hours to let it spit out the mud and sand.
2. Perilla is essential.
3. Put the minced ginger and minced garlic in 2 times, add it during the first stir-frying, and add it during the second time when it comes out quickly, so that the flavor is more intense.
4. Soup until half of it is collected.
