1. The bought snails were raised for 2 days, spitting sand, changing the water halfway, washing 5.6 times, cutting off the butt with scissors, washing 3 times, spare
2. Prepare star anise, fennel, bay leaves, ginger cut into strips, and garlic pat.
3. Diced dried chili and millet chili
4. Put more oil in the pot, heat it to 50% heat, add dried chili, ginger, pepper, garlic, stir fry to get a fragrance, then add two spoons of Pixian bean paste, turn the heat to a lower heat, and increase the heat. Will batter, continue to fry
5. Then add the escargot and stir-fry evenly, then add the star anise, fennel, spicy millet, and fragrant leaves, stir-fry, add the cooking wine and soy sauce and stir-fry for about 3 minutes
6. Pour a 500ml bottle of beer. If there are few snails, you can pour half a bottle, just overwhelm the snails. Simmer for about 5 minutes, and then return to high heat to collect the juice. Finally add a little light soy sauce, fuel consumption, chicken essence, sugar, pepper noodles, cumin powder, stir fry, turn off the heat
7. Final loading
Tips:1: If you are afraid of being too spicy, put a little bit less spicy, but it must be put, it will taste fresh and spicy
2: When frying Pixian Doubanjiang, it must be low heat, otherwise it will be easy to paste
3: You don't need to put beer, you can also let go of the water, but the beer tastes with the fragrance of beer, and there is no strange taste
4: Don't collect too dry when collecting the juice, so that the juice can be sticky when eating
5: According to friends, there are parasites in the snails, so the whole process of adding beer or boiling water can be kept at about 10 minutes
6: You can choose to blanch the snails, or boil them in a pot, put them in and fry them, and fry the water vapor of the snails.
7: Escargot is a heavy-tasting ingredient, you can add more seasonings. This is the biggest reason why the escargots fried in Jianghu dishes are delicious outside
