Spicy Snail

Name: Spicy Snail
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Snail; 10g ginger; 2 pcs Garlic cloves; 20g Green onions; 2 pieces parsley; 2 pcs Millet spicy; 1 tablespoon Guanli Chili Sauce; 2 tablespoons Cooking Wine; 2 tablespoons Soy sauce; 1 tablespoon Doubanjiang; Some Cooking oil; 50ml Hot water

by Anbao's Tiger Mom

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In Hangzhou, in addition to Longjing mining during the Ching Ming Festival, eating snails is also indispensable. There is a saying among the folks that "Ching Ming snails compete with geese", because after a winter of nutrient accumulation, the snails have thicker meat and higher protein content. After the Qingming Festival, the snails will begin to produce seeds, which are not only thin but also extremely easy to produce. There are parasites, so eating before Qingming Festival is the best time. "

Spicy Snail

1. Prepare the ingredients, cut off the tail of the snail, put it in clean water, and drip a few drops of oil to let it spit sand.

2. Shred ginger, slice garlic cloves, green onions, and chop millet.

3. Wash and chop coriander for later use.

4. Pour the ginger, garlic cloves, green onions, and millet into a hot oil pan and stir-fry until the aroma is achieved.

5. Add the bean paste.

6. Add Guanli chili sauce.

7. Pour in the washed snails and stir fry a few times.

8. Add cooking wine.

9. Add light soy sauce.

10. Add hot water.

11. Stir-fry evenly and simmer until the soup is almost dry and ready to be out of the pot. Sprinkle chopped coriander and stir evenly.

12. Spicy appetizer, a great appetizer.

13. Finished product.

Tips:
1. The amount of seasoning is appropriately increased or decreased according to your taste;
2. Because the bean paste, chili sauce, and light soy sauce all contain salt, there is no need to add additional salt;
3. The snails must be spit out the sand in advance, otherwise it will affect the taste;
4. Millet is more spicy, so if you are afraid of spicy, just put Guanli chili sauce;
5. Don't fry the snails when they are old, otherwise it is difficult to suck out the snail meat.