Fragrant snails
Ingredients: 1000 grams of fresh field snails, 100 grams of fragrant lees, 100 grams of rice wine.
Accessories: 100 grams of cooking oil, 25 grams of green onion, 20 grams of ginger slices, 100 grams of soybean soy sauce, 20 grams of sugar, 5 grams of star anise, 5 grams of cinnamon, 2 grams of pepper, 2 grams of monosodium glutamate, 2 grams of chicken essence.
Preparation Method:
1, choose a medium size of fresh snail, first rinse the side with tap water, remove the shell dirt, and then add water to flood the snail, drip a few drops of sesame oil (can speed up the snail spit out sediment) to make it spit out the sediment, and then cut off the tail shell, set aside.
2, put 100 grams of fragrant residue into a bowl, add 100 grams of rice wine and an appropriate amount of water, stir and soak for an hour, and then use cotton yarn to filter out the juice, that is, into a fragrant brine.
3, wash the wok, heat on high heat, add 100 grams of vegetable oil, 25 grams of green onion, 20 grams of ginger slices, sauté the aroma, then pour in the processed snails and stir-fry for a while, then cook an appropriate amount of rice wine (mainly to help remove fishy), then add 100 grams of soy sauce, 5 grams of star anise, 5 grams of cinnamon, 2 grams of pepper, 20 grams of sugar and an appropriate amount of water, boil over medium heat, stir-fry until the snail meat is cooked, add 2 grams of monosodium glutamate, 2 grams of chicken essence, you can get out of the pot.
4, the soup of the fried snail is filtered, poured into the fragrant brine, stirred and mixed, the snail is put into the fragrant brine, after the taste can be fished out and eaten, generally about 1.5 hours -2 hours can be eaten, edible fashion into the plate, can be eaten alone, can also be dipped with the sativa brine.
Note: If you prefer spicy or spicy flavors, you can add an appropriate amount of chili and peppercorns when cooking the snails.