Stir-fried Snail Meat with Spring Leek
1.
Pour the Fushou snails into a pot of boiling water, cook for 20 minutes, pick up the cold, use nails or the like to pick out the snails, remove the intestines, and then put them into a densely-pored vegetable basket, put flowing clean water, use your hands Keep rubbing for ten minutes, and then wash them one by one to make sure that they are all cleaned (except for Fushou snails, there are also some snails, of course they can’t be wasted if they are picked up, they are all handled together)
2.
Put the snail meat into the pot in cold water, add a few slices of ginger, pour in 15 grams of cooking wine, cook for 3 minutes, pick up and rinse again to control the moisture
3.
Clean all the ginger garlic, rice pepper and pickled pepper and cut into small pieces
4.
Wash the leeks, control the moisture, and cut into sections
5.
Raise the frying pan, add ginger garlic, pickled pepper, and rice pepper until fragrant, then add the snail meat and stir-fry for a while
6.
Sprinkle in salt and stir well
7.
Pour the cooking wine and stir well
8.
Pour in oyster sauce and stir well
9.
Add leeks, drizzle in light soy sauce, fry until broken, ready to be served
10.
Enjoy it while it's hot, it tastes even better!
Tips:
1. When eating Fushou snails, they must be thoroughly heated until they are fully cooked. Unexplained snail meat and untreated snail meat are not suitable for consumption.
2. Fushou snails are not recommended to be eaten with shells. Although it is troublesome to remove shells, it is worthwhile.
3. After the leeks are cooked in the pot, the time to fry should not be too long, just cut off the raw materials, so as not to affect the taste and color of the leeks.