Spicy stir-fried snails

Overview

People in Guangxi are very fond of fried snails. In my memory, they often go out in groups for late-night snacks. The most important thing for late-night snacks is fried snails, with a glass of beer. If the spicy food is spicy, you can take a sip. Even if the weather is cold, you will feel warm.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• lunch
• big perilla leaves
• clam leaves
• clear water
• cooking wine
• dried chili pepper
• oyster sauce
• pixian doubanjiang
• shredded ginger
• sour bamboo shoots
• stone snail
• zanthoxylum bungeanum
• minced garlic
• pepper
• soy sauce

Ingredients

Steps

1. 1 You need to buy snails that have been soaked in mud. After you buy them, soak them for an hour or two for better hygiene. Wash them with a brush, and then use scissors to cut off the pointed buttocks of the snails. This is so that the meat can be easily pulled out. Take it out and drain as much water as possible

   

2. 2 Wash and chop clams (a leaf with a unique fragrance)

   

3. 3 Wash and chop perilla

   

4. 4 Heat the pot without adding any oil. Add the shredded sour bamboo shoots and stir-fry until the water dries up. Dish up and set aside

   

5. 5 Put oil in hot pan

   

6. 6 Add garlic and ginger and sauté until fragrant

   

7. 7 Add peppercorns and dried chili peppers, chopped star anise and saute until fragrant

   

8. 8 Pour in the drained snails and stir-fry over high heat

   

9. 9 Pour in cooking wine and stir-fry

   

10. 10 Pour in soy sauce, oyster sauce, pepper, Pixian bean paste, season evenly, then add sour bamboo shoots and fry

    

11. 11 Add perilla and clams, stir-fry evenly, then add water to slightly cover the snails

    

12. 12 Cover the pot and simmer for about half an hour. The snail meat will become more flavorful if the time is longer

    

13. 13 Finished product