Name: Stir-fried Snails
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Snail; 4 Millet pepper; 1 Red pepper; 1 green pepper; 6 cloves garlic; 1 small piece ginger; Some shallot; 200ml beer; 1 tablespoon Doubanjiang; 2 tablespoons Soy sauce; Some salt; Some Sugar; Some oil

Stir-fried Snails

by Seafood Bazhen AX3k6

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The year before last, I went to Changsha alone to attend the wedding of my roommates. Apart from this main purpose, I would naturally not let go of the local delicacies from other places. One person, one city, you need to prepare your homework in advance every time you travel. Just ask how deep the shop is, and you will also find you when you walk through the streets.
The trip to Changsha finally gave me a glimpse of the "windy fans" among the local population, which is also the top priority to awaken the spirit of Changsha people for a day. To say that the word "suo" is used cleverly. In terms of the meaning of "suo", there is no such vivid interpretation. However, when it is related to food, this simple word not only reflects the action of eating, but also has a little onomatopoeia. Meaning, it is amazing.
As the night darkened, the hot and lively Changsha people were still venting their nowhere to put their energy, and food stalls and roadside stalls became a place for friends to gather together. Only in such a down-to-earth place can diners feast and make a "windy" sound, but the protagonist of the night has changed from rice noodles to snails that look more suitable for "windy". "

Stir-fried Snails

1. Before cooking, the cleaning of the snails needs to be especially careful. The shell should be washed in clean water, and a few drops of sesame oil should be placed for 1 day. After it vomits all the mud and sand, cut off the tail with scissors or pliers, and then clean it again.

2. Dice the ingredients and set aside.

3. Pour about 5 tablespoons of oil into the pot, turn on a low heat and wait for the oil temperature to rise, then pour the diced millet pepper, minced garlic, green onion, and ginger to stir up the aroma.

4. Add a tablespoon of bean paste and stir fry with the ingredients to get the red oil.

5. Pour the washed snails into the pot, turn to high heat and stir fry.

6. Pour in beer, appropriate amount of salt, sugar, and light soy sauce, stir-fry evenly, cover the pot and simmer on medium heat for 5 minutes to allow the alcohol to fully infiltrate.

7. When the soup in the pot is 1/3 dry, add the green peppers and red peppers, stir fry, turn off the heat and bring out the pot.

Tips:
1. Reiterate that the snails must stand for 1 day to spit out sand after cleaning. The tails of the snails are cut off for the convenience of eating.
2. The snails are not easy to taste, oil and seasoning will be used more than ordinary dishes.
3. Replacing water with beer can remove fishy smell and increase fragrance.
4. A sign for judging whether the snails are cooked. You can see whether the small cover of the screw mouth is off. If there are many small covers in the pot, it proves that the snails have been cooked.
5. Put the snails out of the pot and put them on the plate for a while, turn them up and down with a spoon, so that the snails can fully absorb the soup and taste more.