Today's sharing is the sautéed snail, which is spicy and delicious, has a firm texture and the pleasure of smoking is unparalleled, making it often appear at family tables and roadside stalls.
Ingredients: Snails, shallots, ginger, millet spicy, garlic, bean paste, star anise, cinnamon, fragrant leaves, hot pot base, beer, chicken essence, sugar, thirteen spices, perilla, green pepper, pepper.
1. Prepare the ingredients and blanch the water
First of all, two pounds of fresh snails bought from the market, cleaned and then cut a knife. Then raised in water, you can drip some vegetable oil, which helps the screws to spit out dirty things. After that, start the pot and turn on the heat, blanch the snails in cold water for 20 minutes, blanch the water and then remove and wash and set aside. Ginger and garlic peeled, washed and chopped into minced pieces, green onions washed and cut into green onions, millet spicy and green peppers washed and cut into rings, perilla washed and set aside.
2. Stir-fry the ingredients and cook the snails
Heat the pan with rapeseed oil and stir-fry the green onion, ginger and garlic until fragrant. Add millet spicy, 1 spoonful of bean paste, star anise, cinnamon, fragrant leaves, 1 hot pot base and stir-fry the aroma and red oil. At this time, you can put in the blanched water snail, stir-fry for 2 minutes, add half a bottle of beer, add the right amount of water before the snail, put in the appropriate amount of chicken essence, sugar, thirteen spices and then cover the pot and cook for 15 minutes. Stir-fry some perilla, green pepper and pepper before cooking.
