Sauce Fried Escargot
1.
First deal with the ingredients, buy the snails home, rinse them, and remove the dead ones (how can I tell if the snails are not alive? Simply put in the water and let stand for a while, the ones that don’t stick out are dead). A few drops of oil in the water can make the snails spit out the sand quickly.
2.
Prepare all the auxiliary materials. You can have more bean paste and red bean paste. After all, we eat the sauce with a burst of flavor. If you put more sauce, there is no need to add salt.
3.
Start the pan and heat the oil, add the green onion, ginger, pepper, dried chili, and spices on low heat to create a fragrance, then add two kinds of sauces, and fry the red oil
4.
Add the processed snails and stir fry evenly.
5.
Pour a box of beer, and the beer can remove fishy and freshness when cooking.
6.
Pour in the water that has not used the escargot, add soy sauce, vinegar, and oyster sauce to taste. Then it is simmered and stewed, boiled on high heat, and simmered for more than half an hour on medium and low heat, and finally the juice is collected and the pot is ready.
Tips:
Minger's summary: 1 Pour in clear water that has not been snails. A few drops of oil in the water can make the snails spit out the sand quickly.
2 How can I see that the snails are not alive? Simply put it in the water and let it sit for a while. If you don't stick your tongue out, it will die. Just discard it.
3 Beer cooking can be very good to remove fishy and improve freshness.
4 The best time to stew the snails is more than half an hour, so that the parasites have nowhere to hide.
