Seafood Snail Noodles
1.
Collection of raw materials.
2.
Shrimp open back (can be omitted), minced millet pepper, shredded ginger, sliced garlic, green onion, chopped green onion, and chopped coriander.
3.
Open the rice noodle bag, cook until it can be broken with chopsticks (about 10 minutes), soak in cold water after cooking.
4.
Heat a pan with cold oil, add green onion, ginger, garlic, and chili until fragrant.
5.
Fry the clams until they are open, add cooking wine and light soy sauce.
6.
Add enoki mushrooms and stir-fry.
7.
Add the snail soup bag and stir fry evenly.
8.
Add 300ml of water and cook the prawns until they change color.
9.
Add rice noodles, sour bamboo shoots, capers, fungus, spicy oil and vinegar bag, and add the vinegar bag at the end.
10.
Add coriander and chopped green onion to finish.
Tips:
1. Go to a snail noodle shop and ask someone to take the soup home and cook it there is a risk of being beaten, so it is recommended to pack snail noodles in bags.
2. If you can't buy fresh seafood or prefer river fresh food, you can also use river prawns and flower beetles.
3. The dosage of millet pepper and spicy oil bag can be adjusted according to personal taste.
4. Ginger, garlic, and cooking wine are fishy. If you are confident in the freshness of seafood, you can put it in less, but it must be cooked until fully cooked.
5. Don't add more cooking wine and light soy sauce, because the snail soup bag has a certain saltiness, just add a little bit to improve the flavor.
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