Sauce Fried Snails

Name: Sauce Fried Snails
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 650g Snail; a little Vegetable oil; 1 tablespoon Cooking Wine; 1 tablespoon Doubanjiang; 1 tablespoon Fresh Chili Sauce; 1 tablespoon Soy sauce; 1/2 a spoon granulated sugar; a little chopped green onion; 2 tablets Sliced ginger; 1 piece Garlic cloves

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Snails are really familiar. Growing up by the Taihu Lake, I followed my cousin and cousin to "feel the snails" by the river since I was a child. The snails I touched at that time were prepared for the ducks raised at home. Take the snails back and smash the snails with a flat stone, which is a feast for the ducks. The ducks that grow up eating snails, the duck eggs they lay, the yolk will be especially yellow! And now this kind of snails has been sold for 8 yuan a catty in the market. But every year before Qingming, you still have to try something new! The most common way to make snails is to burst them in sauce, and they should be spicy! The whole body of the fried snails was covered with sauce, and I picked up one of them with my hands. The first thing I tasted was the sauce of the snail shell. It felt a little spicy and sweet again. Then my mouth pressed hard against the snails. The meat comes out of the shell and bites off! It's so chewy in your mouth! It can be said to be a finger-sucking aftertaste, the meaning is still unfinished!

Sauce Fried Snails

1. In the morning, I bought back the snails with their tails cut off from the market.

2. Put an appropriate amount of water into the basin, and put a few drops of sesame oil into the water.

3. Going home from get off work at noon, I saw that the snails were out of their shells and leaned out, and there were some small things next to them.

4. And the water has become very turbid, change the basin and keep it for another half day, because it is hot, it is best to keep it in a cool place

5. Begin to wash the snails. The general gesture is like washing rice. You keep rubbing the snails back and forth in the water with your hands. When the water becomes muddy, you pour it out until the water is clear after washing. You can also put the snails in a box with a lid, put some water and salt, and flip the box up and down. Change the water several times during the period until it is clean

6. Stir fragrant ginger and garlic in a frying pan

7. Put the snails and stir fry for a while, then add the cooking wine and continue to stir fry

8. Add a spoonful of bean paste

9. A spoonful of fresh chili sauce and stir-fry well, or you can use Pixian bean paste to stir fry directly

10. Add some light soy sauce and sugar and stir well

11. Finally, add a little water and add a lid to boil until the soup is thick. The snails must be cooked thoroughly, so add some water to boil

12. Sprinkle with chopped green onion and serve

Tips:
Don't stir-fry the snails in sauce too dry, and have some soup at the end. When you eat this way, the meat and juice in the snail shell will be sucked into your mouth at the same time, and the taste is particularly plump and moist. In addition, pay attention to the nature of snail meat is severe cold, and those with deficiency of the spleen and stomach should not eat more, or add ginger as appropriate. The snail meat is hard and difficult to digest. Therefore, people with stomach and intestinal diseases should not eat it.