Fried Snails with Sour Bamboo Shoots

Name: Fried Snails with Sour Bamboo Shoots
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1500g Stone Conch; 1 piece Sour Bamboo Shoot; Some Dried chili; Some Soy sauce; 1/2 tablespoon Erguotou Liquor; Some Chicken Essence; Some Sugar; Some garlic; piece ginger; piece Tangerine peel; 3 pcs star anise; 1 piece Cinnamon; Some green pepper; Some Bay leaf

by Taoyuan for many people

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I heard that Mid-Autumn Festival moon cakes and snails are more suitable. As a native of Nanxiong, everyone knows that in addition to eating moon cakes every Mid-Autumn Festival, there is another thing that is indispensable for viewing the moon, that is, the snail. The "Shunde County Chronicles" during the Xianfeng period of the Qing Dynasty has a record: "August is looking at the sun, and taro eats snails." The folks believe that the mid-autumn snails can improve eyesight. According to analysis, snail meat is rich in nutrients, and the vitamin A contained in it is an important substance for eye visual pigment. Eating snails can improve eyesight, and it makes sense. But why must we be particularly keen on eating during the Mid-Autumn Festival? Someone pointed out that around the Mid-Autumn Festival, when the snails are empty, there are no small snails in their abdomen, so the meat is particularly plump. It is the best time to eat mouth snails. Nowadays, many families in Guangdong have the habit of frying snails during the Mid-Autumn Festival.

Fried Snails with Sour Bamboo Shoots

1. Dried tangerine peels are soaked in water, and then these ingredients are prepared, and the amount is according to personal taste

Fried Snails with Sour Bamboo Shoots recipe

2. Clean the ingredients and look at the pictures that need to be cut, cut them all and put them together

3. If the snails you bought have not been processed, it is best to raise them for 2 days. After washing them, clamp off the bottom of the snails! I bought it directly from the market and cleaned and processed the snail butt.

4. After boiling the water, pour the snails down and boil for 5 minutes, pick up and rinse with cold water to control the water for later use

5. Bring the oil to a boil, pour all the ingredients, add the salt of the ingredients and sauté until fragrant, then pour the snails down and fry

6. Continue to add salt, light soy sauce, Erguotou white wine, and then add the snails to the level and cover the pot and simmer, simmer on high heat for 10 minutes, then turn to low heat and simmer until a little juice remains

7. Add sugar, light soy sauce, dark soy sauce, chicken bouillon, cornstarch and add water to make cornstarch water, then pour it down and stir-fry for a while, cover the pot and simmer with a little water, then you can serve the pot, if you add some basil, it will taste better

8. Already drooling

Tips:
Don’t heat it too quickly, don’t open the lid frequently in the middle, it will take a long time to simmer until a little juice is left on the low heat. If the heat stays high, it won’t taste good.