<h1 class="pgc-h-arrow-right" data-track="1" > fried field snails, do not directly under the pot, first do the key 1 step, the snails into the taste is not fishy, under the wine must be</h1>
Field snail is a very typical high-protein, high-calcium, low-fat cuisine, which is rich in a variety of nutrients. Although it looks very inconspicuous and there are not many edible parts, it is really good to eat more, suitable for all ages. When it comes to the most classic method of field snails, there is no stir-frying.
Fried snails are very common in barbecue stalls in the summer, and are one of the favorite dishes of our whole family, every time we go to eat barbecue, in addition to skewers and beer, it is a must-order.
As a classic appetizer, it tastes great, one bite at a time, tender and flavorful.
However, due to the special structure of the field snail, it is more difficult to clean and more difficult to taste. Many times the fried snails will always have a fishy smell, or they will not be delicious or tasteless. Stir-fried field snails, the most taboo directly under the pot, first do the key 1 step, the field snail into the taste is not fishy, is a summer essential appetizer.
<h1 class="pgc-h-arrow-right" data-track="1" > [fried field snail].</h1>
Ingredients required: field snails, green onion, ginger and garlic, star anise, chili pepper, bean paste, cooking wine, soy sauce, cooking oil
1, because the field snail is definitely dirty, so after we buy it, we must first soak it in clean water and raise it for a day. This allows it to spit out clean sand and eat it more deliciously.
2. After a day, we cut the tail of each snail with scissors and then wash it with clean water. There are also shallots, ginger and garlic, all cut and set aside, and then prepare a few peppers, cut well and set aside.
3: Pour water into the pot, put the snails in and start blanching. After blanching for 2 or 3 minutes, remove the snails and rinse them with warm water.
4, just blanched water, be sure to rinse with warm water Oh, if you use cool water, it is likely to make the snail shrink, eat it is not addictive.
5: Stir-fry chives, ginger, garlic, star anise, chili peppers, sauté until fragrant, then put a spoonful of Pixian bean paste, and then sauté it until fragrant.
6: After that, we pour the snails into the pot and stir-fry them on high heat. Finally, add a little cooking wine, an appropriate amount of soy sauce, and then add the water that has not passed the snails and start simmering. After bringing to a boil, continue simmering on medium-low heat for 5 minutes, then collect the juice on high heat and then turn off the heat to get out of the pot.
The snails fried in this way will not have a fishy taste, there will be no sand, and the taste is very fresh. After you fry the snail at home, don't go directly to the pot, try to use my method to do, do 1 more step, you can enjoy the delicious taste, as delicious as in the restaurant.
<h1 class="pgc-h-arrow-right" data-track="1" > [key step].</h1>
After the snail is washed, be sure to put it in water and blanch it, which is the key step.
Cook for about 2 or 3 minutes, then fish it out, put it in warm water and wash it, and you can prepare the pot.