Sauce Braised Snails
1.
Prepare the required main ingredients. Wash the snails and cut off their tails, add water to raise them for about 1 hour, and then rinse and set aside. (A few drops of oil are dripped into the water.)
2.
Drain the water and set aside.
3.
Slice ginger and wash with shallots for later use.
4.
Prepare a spoonful of Pixian bean paste.
5.
Put edible oil in the pot, the oil temperature is high, add green onion and ginger until fragrant.
6.
Add the snails and stir-fry continuously.
7.
Add Pixian bean paste and stir-fry together, stir-fry for about 2-3 minutes.
8.
Add green onion, ginger, cooking wine, dark soy sauce, light soy sauce, soft white sugar, salt chicken essence, water. Cover the pot.
9.
After boiling, cook for about two minutes, add starch to thicken. (Put an appropriate amount of water into the starch and stir evenly for later use)
10.
Stir it quickly.
Tips:
Buy the snails whose "butt" has been cut off from the market. After they go home, they should be kept in clean water with a few drops of sesame oil for a long time to let the snails spit out dirty things. If the water becomes muddy, you need to change the water. Snails contain parasites, so they must be cooked thoroughly for effective sterilization, but it shouldn’t be too long as they tend to get old.
