Fried mud snails
Overview
Although it is not far from the seaside, I really don’t know much about mud snails. It wasn’t until I accidentally saw a TV program one day that I realized that the specialties of the Yellow River Estuary also include mud snails. When I went to the beach, I noticed that there were really many mud snails. There were many mud snails foraging on the ground where the tide had just gone out. I picked some at random and cooked a small plate when I came back. It was pretty good. Popularize the knowledge about mud snails: (from Sogou) Mud snails are animals of the genus Mud in the family Ardidae, and are also called spit iron. The mud snail is an oval shell, thin and brittle, with a large shell mouth and a smooth surface; the body fat is slightly yellow and cannot be completely retracted into the shell, and the skin is slightly transparent; the edges on both sides of the abdomen and legs are reflexed to cover part of the shell. Distributed in Japan, Korea and the coastal areas of mainland China, it is a temperate species. It often lives in intertidal zones and muddy sandy bottoms in low-tide zones. It has the functions of nourishing the liver and kidneys, moistening the lungs, improving eyesight, and promoting fluid production. There is also a folk practice of soaking food with wine to prevent and treat strep throat and tuberculosis.
Tags
Ingredients
Steps
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Wash the mud snails you picked up, add salt to the water, mix well and soak them for 2-3 hours. Change the water several times to let the mud snails spit out the sediment.
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Cut onion, ginger and pepper into sections and set aside.
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Boil water in a pot, put the mud snails into the water and boil.
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Remove and set aside.
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Put oil in the pot, add onion, ginger, chili, and Sichuan peppercorns and stir-fry until fragrant.
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Pour in the processed mud snails.
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Stir-fry over high heat for a while and add salt to taste.
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Simple recipe, delicious taste. . .
