Temperament of Snails-fried Snails with Winter Bamboo Shoots
1.
First of all, I have to tell everyone that the shell of the snail is very dirty! I first wash the snails repeatedly and vigorously under running water until the water is clean and not turbid. Everyone thinks it is clean, right? Actually otherwise, the snails are still terribly dirty. I used a waste toothbrush to wash the snails one by one that I thought was clean! Here, I see the water in the picture, it's mud soup! If you just rub and rinse repeatedly under running water, it will not clean the snails. Therefore, those who love to eat, please remember not to be afraid of trouble and not tired. Be sure to scrub the snails with a toothbrush one by one. Otherwise, this The muddy water is the soup you suck on the snails...so I basically don’t eat the snails from the restaurants outside~~
2.
Look at ~ These are snails that are cleaned with a brush ~ Is it particularly temperamental? Don't worry about sucking such snails!
3.
All the accessories, shelled and sliced winter bamboo shoots (you can put the shelled winter bamboo shoots + some salt over the water, so that there will be no peculiar astringency of winter bamboo shoots, I hit the hills~ I'm used to eating~ so I didn't have water) Clean the white part, cut the green onion, beat the scallion, peel and slice the ginger (snails are cold, and slice more ginger), cut fresh millet peppers ~ chopped garlic, and about ten peppers. ---Because there are people in the family who are not suitable to eat too spicy food recently, I did not add dried chili or bean paste. You can add some strong ingredients according to your taste!
4.
Put the oil in a pan, heat to 80% heat, add the ginger slices and minced garlic, and fry on medium heat until the minced garlic is golden.
5.
Then add the chives and pepper, turn to high heat and sauté quickly. Pay attention here, because chives white contains a lot of water, oil will splash out when you go down, be careful not to burn your hands!
6.
Stir fry the snails over high heat, so that the sauteing ingredients and the snails are fully integrated.
7.
Stir fry over high heat and add cooking wine.
8.
Stir fry over high heat and add light soy sauce. (Then I have to join the old smokers, I forgot to shoot)
9.
Stir fry over high heat and add steamed fish soy sauce.
10.
Stir fry over high heat and add fuel consumption. After adding the oil, stir fry evenly, then add white wine, sugar and white pepper at the same time, if you feel that the soup is not enough, you can add some water, and then cover for 2 minutes, and when it is stuffy, the heat is medium. I didn't add salt to this dish. All kinds of condiments contain salt. You can taste the soup. If you think it is weak, add some salt!
11.
Then open the lid ~ add winter bamboo shoots and stir-fry evenly. Continue to stamp on medium heat for 7-8 minutes.
12.
Open the lid, add the millet pepper rings ~ stir fry over high heat, turn to medium heat and cover for 2 minutes.
13.
Open the lid and stir-fry evenly with the green onion (chopped green onion) over high heat~
14.
Finished dishes~ Serve on a plate, suck while it's hot! It tastes delicious~ Hexian is paired with winter bamboo shoots, the most delicious mountain product in winter~ Ah! Have a few more drinks tonight!
Tips:
Luo Li: 1. Snails, snails, you must clean them! Don't be afraid of trouble, don't be afraid of tiredness! Otherwise, all you eat is mud soup. 2. Although I am used to eating, dear friends, it is best to add salt to the winter bamboo shoots. After peeling the shells, put the bamboo shoots in cold water, add salt, and bring to a boil over medium heat. 3. My roast is relatively light. You can add dried chili and Pixian bean paste, plus anise star.
