1. Fresh mango snails can be soaked in salt water for about one and a half hours after you buy them, or you can find some sea water at a stall, so that the snails can quickly spit out the sand.
2. During the time of soaking the mango snails, you can prepare the auxiliary materials, green onion, ginger, garlic, and spicy millet.
3. Soaked mango snails, rinse with water repeatedly, and drain
4. Put oil in the pot, then add a dozen peppercorns and fry until fragrant. Add the onion, ginger, garlic and millet and stir fry for a while
5. Add the drained mango snails, stir fry, stir-fry until the color changes, add cooking wine, light soy sauce (a small amount)
6. The focus of my cooking is the Laoganma-flavored chicken and chili pepper. Every time I fry the mango snails, I will put a spoonful. It is fragrant and spicy.
7. Stir-fry constantly, so that each snail can be evenly heated, and then when most of the snails are open, add green pepper and a small spoon of white sugar to refresh
8. Okay, after stirring for a while, wait until the snails are all opened, sprinkle some chopped green onions to make them more fragrant, and serve them on a plate. The taste is super good.
Tips:The selection of materials must be fresh, and letting the snails spit out the sand is also the key. Otherwise, the sand will affect the taste. It is recommended to soak the clams for a day. The mango snails are relatively clean, so it is soaked for more than an hour. Remember when you stir fry Don’t add salt, light soy sauce and oily chili are both salty
