Spicy escargot

Overview

I saw a seller selling snails in the morning. I hadn't eaten for a long time, so I bought a kilogram for 6 yuan and took it home. The snails I bought need to be raised in rice water for two or three days to let them vomit all the sediment in their stomachs. The rice water needs to be changed every day. My family likes to add some mint when frying the snails, which not only removes the fishy smell but also increases the fragrance of the snails.

Tags

• hot dishes
• home cooking
• chicken essence
• chili
• garlic
• hot sauce
• mint
• oil
• pickled pepper
• zanthoxylum bungeanum
• ginger
• salt
• snail
• soy sauce

Ingredients

Steps

1. 1 Place the purchased snails in a plastic bucket and raise them with rice washing water for two or three days. Change the water once a day to allow the snails to spit out all the sediment.

   

2. 2 Use pliers to remove the reared snails, then wash them in water to dry them.

   

3. 3 Chop ginger and garlic, cut chilies into sections, and chop pickled peppers and set aside.

   

4. 4 Heat the wok over high heat, fry the snails until they are dry and drain them.

   

5. 5 Pour cooking oil into another pot, add Sichuan peppercorns and chili peppers to the cold oil and stir-fry over low heat, then add ginger, garlic, and pickled peppers and stir-fry until fragrant.

   

6. 6 Add the snails and stir-fry for a while.

   

7. 7 Pour a bowl of water and bring to a boil.

   

8. 8 Add half a small bowl of hot sauce and bring to a boil.

   

9. 9 Add appropriate amount of soy sauce, salt and chicken essence and cook over medium-low heat until the juice is reduced.

   

10. 10 Add mint and stir-fry evenly before turning off the heat and serving.