Stir-fried field snails, do you need to blanch water in advance? The night market owner teaches you a trick, delicious and tender and very flavorful

Spring is over, summer is coming, and it's time to go to the night market for barbecues, seafood, and beer. Hot weather during the day, a little cool breeze at night, blowing a feeling of comfort, this time sitting on the food stall, and family, friends to eat a meal, too addictive!

Fried field snails, which are very popular in food stalls, although it looks like a big, hard shell, but the meat inside is very delicious, I can eat a big plate by myself.

However, fried field snails, I am still not used to eating outside, it feels not particularly hygienic, if you want to eat, I like to fry at home.

If you fry the snail at home, you can clean up the snail very cleanly, and you will be particularly at ease when eating it. So before frying the snail, do you need to blanch the snail in the end, some people say that it is not needed, otherwise the umami taste will be gone, some people say that it is necessary, otherwise it will not remove the fishy smell and dirty things. So which statement is correct, the night market owner teaches you a trick, the meat is delicious and tender, especially into the taste.

【Stir-fried field snail】

Recipe: Field snail, green onion, ginger, garlic, peppercorns, fragrant leaves, star anise, dried chili peppers, Pixian bean paste, light soy sauce, dark soy sauce, cooking wine, oyster sauce, salt, sugar, beer

1, buy back the snail, do not need to deal with anything, directly put it in clean water, soaked all day, so that it will spit out the sediment.

2, next prepare a pot of rice water, put the snail in, continue to soak for 1 hour, after soaking, the tail of the snail, one by one, so that you can remove the feces, dirty things, etc., but also make it more flavorful in the process of frying.

3, after the tail is cut off, rinse several times with water, you can do it. Below, heat the oil, pour a spoonful of Pixian bean paste and stir-fry, followed by onion, ginger, garlic, peppercorns, fragrant leaves, star anise, dried chili peppers, and stir-fry to bring out the aroma. Next, pour the snails into it, stir-fry twice, then add 2 spoonfuls of light soy sauce, 1 spoonful of dark soy sauce, 2 spoons of cooking wine, and 2 spoons of sugar, stir-fry evenly.

4: After continuing to stir-fry for 2 minutes, we pour water or beer into it, cover the lid and start simmering, simmering for about 10 minutes. When the time comes, lift the lid of the pot, add the right amount of salt and oyster sauce to taste, and then turn on the high heat to dry the soup, and then turn off the heat and get out of the pot.

Tips:

When frying snails, there is no need to blanch water, if you want to be cleaner and eat more assured, we just need to clean it in advance. To clean the snails, soak them in water a day in advance, then soak in 1 hour of rice water, and finally cut off the tail.