Spicy escargot

Overview

Spicy and refreshing, suitable for those who like spicy food!

Tags

• hot dishes
• common dishes
• cao guo
• chenpi
• chili powder
• cooking wine
• dried chili pepper
• light soy sauce
• lilac
• old ginger
• oyster sauce
• perilla
• sour bamboo shoots
• sour chili
• sour ginger
• fragrant leaves
• garlic
• salt
• snail
• vegetable oil

Ingredients

Steps

1. 1 Cut off the tail of the washed snails, add ginger slices, blanch in water and set aside.

   

2. 2 Have various ingredients ready. Cut the sour chili peppers, dried chili peppers, and scallions into sections and set aside. Crack the strawberries, cloves, and garlic and set aside. Cut the sour ginger into shreds and set aside. Fry the shredded sour bamboo shoots in a dry pot to remove the excess water and set aside.

   

3. 3 Heat the oil in a pan, first add scallions and garlic and sauté until fragrant, then add sour ginger, sour bamboo shoot shreds, sour ginger shreds, sour chili peppers, perilla, dried chili peppers, bay leaves, grass fruits, cloves, tangerine peels, and chili powder in the pan and stir-fry until fragrant. Add the processed snails to the pan and stir-fry. Add salt and cooking wine and stir-fry again.

   

4. 4 Add water until the surface of the snails is covered. Bring to a boil over high heat, then reduce to low heat and simmer. When the soup is obviously reduced, add light soy sauce, add oil and stir-fry until the juice is reduced over high heat.