Spicy snails
Overview
Spicy snails are a very popular delicacy in hometown beer night. It is spicy and spicy. Paired with a bottle of beer🍺, it is a great pleasure!
Tags
Ingredients
- Cao Guo Appropriate amount
- Chicken Essence Appropriate amount
- Cinnamon Appropriate amount
- Dried chili pepper Appropriate amount
- Flour Appropriate amount
- Garlic Appropriate amount
- Liquor Appropriate amount
- MSG Appropriate amount
- Onions Appropriate amount
- Oyster sauce Appropriate amount
- Pepper noodles Appropriate amount
- Pixian Douban Appropriate amount
- Rapeseed oil Appropriate amount
- Sanna Appropriate amount
- Star anise Appropriate amount
- Thirteen incense Appropriate amount
- White sugar Appropriate amount
- fragrant leaves Appropriate amount
- ginger Appropriate amount
- peppercorns Appropriate amount
- salt Appropriate amount
- sesame oil Appropriate amount
- snail Appropriate amount
- soy sauce Appropriate amount
Steps
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Add one or two drops of oil and water to the snail and keep it for two days to remove the sand and soil, then knock off the tail of the snail, which is also convenient for frying and flavoring.
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Wash it twice with flour, twice with salt, twice with white wine, and finally rinse it again with clean water.
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Cut the dried chilies into sections and soak in warm water.
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Drain the dried chili peppers, remove the seeds, and dice the ginger and garlic. Prepare the Pixian bean paste, sugar, and pepper seasoning.
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Chop the onions and set aside.
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Add rapeseed oil and a little lard to a hot pan. Heat the oil over low heat and add peppercorns, ginger and garlic granules, dried chili peppers, white sugar, pepper noodles, and several spices. Fry until red oil comes out.
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Pour in the escargots.
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Add white wine, thirteen spices, salt, soy sauce, and oyster sauce and stir-fry over high heat until fragrant.
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Add appropriate amount of water, cover the pot and simmer over medium heat until the flavor is absorbed.
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When the water is simmering and almost dry, add chopped green onion, a little chicken essence and MSG and stir well.
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Finally, pour a little sesame oil on it and serve it on a plate.
