Spicy small screws
Overview
Today on the way to buy food, I saw a fellow villager selling small screws on the roadside. I suddenly became interested and bought some to take home. In fact, I haven’t eaten screws for a long time because I am always afraid of the trouble. After buying them, I have to maintain them and clip off the tails one by one, which is quite cumbersome. I bought the small screws today. I wanted to keep them for a few days so that the screws could spit out the sediment in their stomachs before making them. However, I didn't expect that many of them had died on the second day, so I quickly cooked them. Fortunately, there was no sediment in them, and they tasted very delicious and fragrant.
Tags
Ingredients
Steps
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After cleaning the screws, add half a spoonful of salt and mix them evenly. Cultivate them for about a day so that the screws can spit out the sediment in their stomachs (the water should be changed several times during this period, and dead screws with no openings floating on the water should be picked out and thrown away)
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Trim off the ends of the screws before cooking
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Prepare chopped green onion, shredded ginger (do not cut too finely), remove the seeds from the dried chili pepper and cut into small sections
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After the oil is hot, add shredded ginger, dried chili pepper and 1/3 of the chopped green onion and saute until fragrant
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Pour in the screws and stir-fry for about 1 minute
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Add cooking wine and salt respectively
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Stir-fry fresh soy sauce, dark soy sauce, vinegar and sugar evenly, then pour in appropriate amount of water, cover the pot and simmer over low heat for 3-5 minutes
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Finally, use high heat to reduce the juice. Add white pepper and remaining chopped green onion and stir-fry evenly before serving
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Serve out and enjoy!
