Spicy Escargot

Name: Spicy Escargot
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g river snail; 10g Dried chili; 8g Red chili; 8g ginger; 10g Chives; 4g Chili noodles; 10ml Cooking Wine; 5g Chicken Essence; 5g Sugar; 20g Cooking oil; 4g salt

by Sweet talk

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Speaking of fried snails, the one I ate the most in the past was fried snails with basil. I planned to make fried snails with basil this time, but I forgot to buy basil, so I changed it to spicy snails; this dish is spicy and meaty. Crisp and refreshing, strong spicy flavor, long-lasting fragrance, long aftertaste.

Spicy Escargot

1. The snails are kept in clean water for two days and let them spit out the mud and sand

2. Wrap it with gauze, scrub repeatedly, and then rinse with running water

3. Fill the pot with water, put the snails in boiling water, blanch them, and remove them for later use

4. Wash the ingredients and set aside

5. Heat oil in a wok, add shredded ginger and dried chili until fragrant, then add chili noodles, sugar, cooking wine, chicken essence, salt and stir well

6. Add a bowl of water

7. Add escargot, boil on high heat and change to low heat for 10-15 minutes

8. Add the remaining scallions and stir well

Tips:
1. The living environment of snails is dirty, so they should be stewed at high temperature when cooking;
2. The snails are cool in nature, so add more ginger when cooking.