Name: Spicy Escargot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some river snail; Some shallot; Some ginger; Some garlic; Some Peppercorns; Some Pepper noodles; Some Sugar; Some White wine; Some salt; Some Soy sauce; Some Oyster sauce; Some Dried chili; Some Pixian Douban; Some Bay leaf; Some Cinnamon; Some Sanna; Some star anise; Some Tsaoko; Some Thirteen incense; Some Rapeseed oil; Some sesame oil; Some Flour; Some MSG; Some Chicken Bouillon Powder

Spicy Escargot

by August Xiaoshui

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Spicy escargot is a very popular delicacy in the old beer night beer. It is hot and spicy, and it is paired with a bottle of beer 🍺, it's a cool one! "

Spicy Escargot

1. Add one or two drops of oil and clear water to the snails for two days to remove the sand, and then knock off the tail of the snails, which is also convenient for frying.

2. Rub it twice with flour, rub it twice with salt, rub it twice with white wine, and rinse it with clean water again and again.

3. Cut dried chili into sections and bubble with warm water.

4. Drain the dried chili, remove the seeds and remove them, dice the ginger and garlic, prepare the Pixian watercress, sugar, and pepper seasoning.

5. Chop the green onions and set aside.

6. Put rapeseed oil and a little lard in a hot pan, add pepper diced, ginger garlic diced, dried chili, white sugar, pepper noodles, several spices, and stir-fry the red oil.