Spicy Escargot
1.
Main ingredients: 400 grams of snail meat, a large celery. Accessories: vegetable oil, light soy sauce, spicy skin, peppercorns, spicy crayfish base, a pack of ginger, garlic, green onions, beer
2.
Thaw the snail meat, soak it, rub it, wash it, and drain the water
3.
Mince scallion, ginger and garlic, wash and dice celery, soak the peppercorns and spicy skin in hot water for 1 minute to pick up
4.
Heat the pan with cold oil, stir-fry the green onion, ginger, garlic at 70% of the oil, and add the peppercorns and spicy skin to stir-fry the aroma
5.
Add sesame crayfish base material (this saves a lot of time for spice preparation), stir fry the spicy taste and red oil (optional, you can also prepare your own spice and stir fry
6.
Stir-fry the snail meat to evenly color
7.
Add white wine or beer and stir fry evenly
8.
Add soy sauce and stir fry evenly
9.
Add water (not more than the snail meat) and stir fry evenly, simmer for about 10 minutes (depending on the weight) on a medium-to-small fire.
10.
Add diced celery and stir fry for a few minutes to taste the fragrance of celery
11.
Add a little sugar to taste and stir fry evenly. Generally, you don’t need to add salt when you add a spicy base. See the specific operation.
12.
Add the remaining minced garlic and stir-fry evenly. Collect the juice over high heat.
Tips:
1. The snail meat is relatively cold, so add more ginger. There is also the need to fry the water in the snail meat first.
2. Like to eat heavy flavors, the best spicy ones are more delicious, no earthy smell, but also appetizing
3. The snails are cool in nature and severe in coldness, so add more ginger when cooking.
