Spicy escargot
Overview
How to cook Spicy escargot at home
Tags
Ingredients
Steps
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It’s the season of snail flooding again! A plate of spicy snails can be used as a snack or as a delicious dish to accompany wine! Spicy and spicy, take a sip, the snail meat is elastic and wrapped in spicy soup!
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Take one pound of snail, minus the tail, put it into clean water and add a few drops of sesame oil to make it spit out the sediment faster, it will take more than half an hour. If you are worried about vomiting, you can soak it in water the night before.
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Prepare ginger, garlic, and chili sauce. If you don’t have it at home, you can use Pixian bean paste.
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Add ginger, garlic, and chili sauce to the cold oil and sauté until fragrant. If you like spicy food, you can add peppercorns. Add a few grains of rock sugar, white sugar is also acceptable!
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After the garlic and ginger are fragrant, add the drained snails and stir-fry over high heat!
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First add salt, cooking wine to remove the muddy smell, light soy sauce to enhance the freshness, and continue to stir-fry over high heat!
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Stir-fry until the snail lids and shells separate, then add boiling water. The snails must be submerged to kill the parasitic bacteria during cooking! Cook on high heat as much as possible, and when the soup is almost dry, reduce the heat to low to reduce the juice!
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Cook until the soup is thick, leave a small amount of soup in the pot, add pepper and sesame oil, and it's ready to go!
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For those who love snails, a sip of beer, a snail, and a small touch of taste can bring great happiness!
