Super Simple and Tasty Spicy Snails
1.
Prepare all materials. Have you noticed that there are two types of dried chilies? The top 5 are light in color and the bottom 5 are dark in color and the skin is smooth. It's like this, the lighter spicy is used for seasoning, the darker is not spicy, used for color matching. Then, 5 grams of peppercorns are not as much in the plate! In fact, a little bit is enough, I found out that the weight was wrong after I finished shooting. Babies who are not weighed, don’t just look at this picture to refer to the amount of pepper, a small handful is enough
2.
This is the snail before cleaning. There is a layer of muddy mud on the surface, and the bottom is green. Let me teach you a quick way to clean the snail mud, you can eat it when you buy it, and you don’t need to raise it 🤓
3.
First, find a large soup bowl to put the snails, and then find a relatively thick flat plate to cover, then press tightly, shake it up and down like this, using the hard shells between the snails and the snails to rub against each other. Do this twice, then go to the next step
4.
Prepare a vise with cut-outs, and cut off the green part of the snail butt using the position I marked like this. This step is to make it taste better when it is baked, and it can also be washed more cleanly.
5.
After all the cuts are done, repeat the above steps about 4 times, let the snails spit out everything in their belly, and then wash until the water is no longer turbid
6.
Look, how crystal clear the washed snails are~
7.
Let's move on to the condiments. Aniseed is usually very ash, so you have to use a toothbrush to clean it under running water
8.
After washing all, cut the chili dry with an oblique knife, crush the star anise, cinnamon and fragrant leaves, and treat the green onion, ginger, and garlic as shown in the picture.
9.
Pour the oil in the pot, and when the oil is slightly hot, put all the auxiliary ingredients into the pot and fry them to get the fragrance. It takes about 1 minute. Don't wait for it to smoke, because the high temperature is easy to have a bitter taste, especially the pepper. I don’t know how to control the fire. It’s okay to put it on as soon as the fire is turned on. My pot looks like it is rusty. If I didn’t use it myself, I would definitely say: How can such a pot be used to make this kind of pot? dish? . .
In fact, I bought a super-large iron pot specially for cooking heavy-tasting or shelled things, such as crayfish, snails, and razor clams, so that it won’t burn the good pot. And because the upper part is often not burned, and some seasonings are often exposed, the color looks strange ☹️
10.
Put in the washed snails (this picture is so flustered)
Stir-fry in the pot for a minute or two. Don’t fry for a long time. Dry frying tends to make the snail meat crunch and tastes bad. In fact, the main purpose of frying is to satisfy everyone’s requirement that the snails have a crackling sound when they are in the pan. Basically it can be omitted. 🤣🤣🤣
11.
Put sugar in
12.
Put in salt
13.
Put in the gas and light soy sauce.
A little Tips: Weigh all the seasonings in advance, so that they can be poured in at once, eliminating the rush of weighing one by one. Especially the fuel consumption, if you don't shoot it, it won't come out, if you shoot it, it will come out half a bottle🤦♀️
14.
The beer can also be opened in advance, and then the beer is poured after the seasoning is poured. 3 cans are all finished
15.
After the high fire is boiled, continue to keep the high fire for 10 minutes. During this time, do not cover the lid to let the bitterness in the beer dissipate, take away the smell, and leave only the aroma
16.
Cut the two vitex stalks into circles, cut the garlic leaves diagonally, put them in the pot together, turn off the heat with a little turn. It doesn’t matter if you don’t turn it over, the remaining temperature of the snail shell will scald them.
17.
A plate of spicy appetizers will be ready
Tips:
I see that many snails have to be blanched first. Personally, I don’t think it’s necessary to blanch the snails that have been cleaned by my method, because there is no sand, and my method is not fishy, so there is no need for blanching.
There is also boiled snails with bean paste, which will cover up the sweetness of snails. Personally, I rarely use bean paste into dishes. It feels like it will taste the same when it is put. In fact, as long as you strictly follow this method, the taste is really enough. Because the cooking time is not long, the soup will be more, so it tastes good. If you like to boil the soup, the amount of salt should be halved, otherwise it will be very salty
