The Chef of Huaiyang Cuisine teaches you the method of stir-fried snails with sauce, which is rich in flavor and delicious and appetizing

material:

1000 grams of snails, 60 grams of leek segments, 50 grams of ginger rice, 60 grams of garlic rice, 30 grams of dried chili pepper segments.

seasoning:

Rapeseed oil 100 g, lard 35 g, sesame oil 5 g, cooking wine 50 g, sweet noodle sauce 50 g, hoisin sauce 5 g, oyster sauce 25 g, sugar 5 g, salt 2 g, chicken essence 1 g, light soy sauce 3 g, aged vinegar 3 g, white pepper powder 2 g.

method:

1. Cut the tail and spit out the snails of the sediment, and scrub it several times;

2. Heat the pot, add an appropriate amount of water and bring to a boil;

3. Blanch the snails into a pot;

4. Add 15g of cooking wine;

5. During the process of boiling water, it is necessary to stir the snail with a hand spoon without stopping;

6. Wash the blanched snails with clean water;

7. Add an appropriate amount of rapeseed oil and lard to the pot over high heat;

8. After the oil temperature rises, add ginger rice, garlic rice and dried pepper to burst the aroma;

9. Add 50 grams of sweet noodle sauce, 5 grams of seafood sauce, 25 grams of oyster sauce and stir-fry well;

10. Put the snail into the pot;

11. Cook a little cooking wine at the same time;

12. After 25 seconds of stir-frying, add an appropriate amount of water;

13. Turn the heat to simmer while adding 5 grams of sugar, 2 grams of salt, 1 gram of chicken essence, 3 grams of soy sauce, 3 grams of old vinegar, 2 grams of white pepper and continue to stir-fry for 30 seconds;

14. Pour in the leeks and stir-fry well;

15. Drizzle with a little sesame oil and stir-fry a few times;

16. Put out the pot and plate.

▲Chef Tips:

1. Buy the back of the snail cut off the tail wash, add water did not go over the snail, drop two drops of sesame oil, rest for a few hours, spit out the sediment and then use, otherwise the snail eat stupid (there is sand).

2. When the snail is blanched with water, it is constantly stirred with a hand spoon to remove the cover on the head of the snail.