Sauce Fried Snails

Name: Sauce Fried Snails
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Snail; 1 tablespoon oil; 1 tablespoon salt; 1 tablespoon Sugar; 8ml Cooking Wine; 8ml Soy sauce; 1 tablespoon Doubanjiang

by Fatty Mushroom

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The snails grow in rivers and lakes, and silt and impurities are usually attached to the shells of the snails. The snails must be processed in several steps before they are eaten. First, the snails that are bought should be kept in cold water for a period of time. You can put a few drops of sesame oil in the water. It is best to keep them overnight. The next day, rinse the tails of the snails. Clamp it in a vise, you can prepare another pot of water to raise, she will continue to spit out the mud and sand, after raising it twice, it will basically be very clean to eat. If you feel troublesome and don’t have so much time, you can also choose to deal with it in the grocery store. Good snails. Cutting off the tail of the snails is to make the snails taste better during cooking, and on the other hand, to make it more convenient to taste. You can suck the snail meat and the soup into the mouth together. The snails must be cooked thoroughly to be effective in sterilization and not easy to digest. Although it is better than goose meat, the weight must be controlled.

Ingredients

500g Snail
1 tablespoon Oil
1 tablespoon Salt
1 tablespoon Sugar
8ml Cooking Wine
8ml Soy Sauce
1 tablespoon Doubanjiang

Sauce Fried Snails

1. Rinse the snails and raise them in clean water, add a little sesame oil for 1 day, let the snails spit out the dirty things

2. After the dirt is spit out, use pliers to clamp off the tail, and then keep it in clean water for a while

3. Prepare an appropriate amount of chopped green onion and ginger. If you like spicy food, you can prepare some dried chilies

4. Take out the raised snails. At this time, you will find that there will be mud and sand in the water basin. Rinse the snails for later use.

5. Put oil in the pot, add chopped green onion and ginger until fragrant

6. Add the bean paste and continue to fry to get the aroma, add the snails

7. Turn to high heat and stir fry, drizzle a little cooking wine, add light soy sauce, salt and sugar to taste

8. Add a small bowl of water, cover and simmer on medium-low heat for 3 minutes, collect the juice a little before serving, sprinkle with chopped green onion