Sautéed snails

Overview

When I was a child, every summer vacation, after lunch, the adults would take a lunch break. My sisters and I would go to the river to catch snails with a net. We could catch half a bucket of snails in half a day, wash them in clean water and keep them overnight, and then add vegetables at noon the next day. I love snails even if I eat them every day. The snails in Mingqian are not only very plump but also good for eyesight, so hurry up if you like to eat them! !

Tags

• hot dishes
• home cooking
• chili sauce
• cooking wine
• garlic
• ginger
• light soy sauce
• old soy sauce
• onions
• star anise
• sugar
• hoisin sauce
• salt
• snail

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Wash the snails and cut off the tail.

   

3. 3 Add water and let it sit for about 1 hour, then rinse and set aside. (Put a few drops of oil into the water.)

   

4. 4 Garlic, onions, and ginger are ready.

   

5. 5 Heat oil in a pan, add onion, ginger, garlic, and star anise and stir-fry until fragrant.

   

6. 6 Add chili sauce and hoisin sauce and stir-fry over low heat until fragrant

   

7. 7 Add cooking wine, dark soy sauce, light soy sauce, water, sugar, and salt and bring to a boil (the amount of liquid should cover the snails).

   

8. 8 Add the snails, cover the pot, and bring to a boil over high heat for about two minutes.

   

9. 9 Delicious sauce-roasted snails are ready.