As the saying goes, "Qingming snail, race goose." Farmers have the habit of eating snails in the Qingming Dynasty, and use needles to pick out the snail meat for cooking, called "picking green". In fact, the snails before the Qingming Dynasty are the most delicious, no seeds, the flesh is fat and tender, and the taste is naturally good.
By allowing handmade
<h2>Royalties</h2>
Green shell snail 1000 g
Butter red pot hot pot ingredients 1/4
Leeks 200 g
5 cloves of garlic
1 scoop of oyster sauce
<h2>Practice steps</h2>
1. Prepare the ingredients.
2: Add sesame oil to the water and soak for one day to let the snail spit out the sediment.
3. Cut off the tip of each snail's tail.
4: Wash and cut the leeks into sections.
5: Crush the garlic.
6: Take a little leek leaves and chop them for later.
7: Add the garlic in hot oil and simmer until fragrant.
8: Sauté the hot pot base over low heat until melted.
9: Add the snails and stir-fry evenly.
10: Add hot water that has not been screwed, cover and simmer for about 15 minutes.
11: Add leeks before cooking and stir-fry for a while.
12: Sprinkle with raw chopped leeks on a plate, super fragrant.
<h2>Tips</h2>
The snail will be more delicious when it cuts off its tail! Be careful not to hurt your hands when cutting your tail! If you don't like butter, you can use the hot pot base in clear oil!
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