"spicy Snail" at The Supper
1.
The snails need to soak in water and spit mud and put a little oil down.
After vomiting, we need to cut off the buttocks. Generally, we are cut by people in the market, so there is no demonstration here.
2.
I forgot to take the picture. Find one online.
Prepare shallots, garlic, ginger slices, chili (I don’t like spicy food)
3.
Then adjust a sauce:
Three spoons of soy sauce;
It consumes a spoonful of oil, a little chicken essence, and a little salt.
Escargots are hard to taste, and a little more sauce is fine.
4.
Boil the snails in a pot under cold water, add a few slices of ginger to remove the fishy.
Cook it for a few minutes and take it out, rinse it a few times, and it will be much cleaner.
5.
Heat the pan with cold oil, saute the green onion, ginger, garlic and chili over low heat, and sauté the snails until fragrant. Remember to use a small fire, the big fire will burn easily.
6.
Stir-fry the snails with the ingredients, and stir-fry for a minute or two to add the sauce. This step is a big fire.
7.
Whether this dish has a soul or not depends on the key step.
After the sauce is poured, stir-fry on high heat for fragrant. Soy sauce will not stimulate the aroma without frying. Stir-fry for 1 minute.
8.
Add water after sautéing. Just submerge the escargots. After boiling, cover with a lid and cook on medium heat for 3-5 minutes, and then collect the juice on high heat to get out of the pot.
9.
You can add gold or perilla when harvesting the juice. If you don’t, don’t put it if you don’t like it. This step does not matter.
10.
Out of the pot. Get 2 boxes of Budweiser.
Tips:
1. The snails must spit mud, otherwise there will be a smell of soil.
2. The snails must be washed several times after blanching to remove the smell.
3. The sauce must be fried first, otherwise it won't taste fragrant.
At last,
You must collect things you like, which is also a kind of encouragement and support for the author, thank you.
