As the saying goes, "Mingqian snail, race over goose", this time (late March and early April) the snail meat is fat, and there are not too many small snails in the shell, which is the best season to appreciate the taste. Whether you listen to it or watch it, this dish feels very complicated, and it is very simple to do in practice, especially under my guidance. If there is no church, you will take care of me (˶ ̅᷄ ⁻ ̫ ̅᷅ ˵)
By my brain male is the most handsome in the world
<h2>Royalties</h2>
Fresh snail 2 pounds (cutting off the butt is one and a half pounds)
1 green onion
1 piece of ginger (30 g)
Garlic 1 whole head
Cinnamon star anise leaves 4, 1 piece, 4 pieces
Peppercorns 5 g
10 dried chili peppers
2 chili peppers
1 fresh garlic leaf
Sugar, salt, soy sauce, oil consumption 30 grams each. Fuel consumption I use Lee Kum Kee's old Zhuang special fuel consumption
Snowflake beer 330 ml in 3 cans
<h2>Practice steps</h2>
1. Prepare all the materials. Have you ever found that my dried chili peppers are two? The upper 5 are light in color and the 5 under the skin wrinkles are dark in color and the epidermis is smooth. It is like this, light spicy, used to flavor, dark not spicy, used to match color. Then, 5 grams of peppercorns are not as much as in the dish! In fact, a little bit is enough, and I found that the weight was not right after shooting. Babies who are not weighed, don't just look at this picture to refer to the amount of peppercorns, a small handful is enough
2, this is not cleaned before the snail, the surface has a layer of paste mud, the butt is green. The following teaches you a quick way to wash the snail mud, buy it and eat it, no need to raise it?
3, first of all, find a large soup bowl into the snail, and then find a relatively thick flat plate to cover, and then press tightly, shake up and down like this, using the hard shell between the snail and the snail to rub against each other. Do this twice, and then move on to the next step
4. Prepare a pair of vise with a shear and cut off the green part of the snail's butt like this in the position I marked. This step is to taste better when firing, and to wash it cleaner.
5, after all the cuts, repeat the above steps about 4 times, let the snail spit out everything in the stomach, and then wash until the water is no longer turbid
6, voila, how crystal clear the washed snail is
7. Let's then deal with the condiments. Large materials are usually very gray, so use a toothbrush to brush them under running water
8: After all washed, cut the pepper dry into a knife, break the star anise cinnamon leaves, and process the onion, ginger, and garlic as shown
9, pour oil into the pot, when the oil is slightly hot, put all the accessories together, fry out the aroma, about 1 minute can be. Do not wait for the smoke to be put away, the high temperature is easy to have a scorched bitter taste, especially peppercorns. It is no problem to put it on the fire as soon as the fire is not mastered, my pot looks as if it is rusty, if I am not using it myself, I will definitely say what I see others using this kind of pot: how can such a pot be used to cook?。。 In fact, I bought a super large iron pot specially for boiling heavy flavors or shelled things, such as crayfish, snails, clams, so that the good pot will not burn out. Then because the above part is often not burned, and often can contact some seasonings, resulting in a strange ☹️ color
10, put in the washed snail (this picture is so flustered) under the pot to fry for a minute or two, do not fry for a long time, dry frying is easy to make the snail meat tighten, eat the taste is not good In fact, the frying is mainly to meet everyone's "snail under the pot to make a crackling sound" requirements, basically can be omitted
11: Add sugar
12: Add salt
13. Add fuel consumption and soy sauce. A small Tip: Weigh all the seasonings in advance for easy one-time pouring, eliminating the hassle of weighing one by one. Especially the fuel consumption, you don't shoot it it can't come out, you shoot it out of half a bottle
14, beer can also be opened in advance, pour the seasoning and then pour the beer. 3 cans are poured out ha
15, after boiling on high heat, continue to maintain the high heat for 10 minutes, during which do not cover the lid, let the bitter taste inside the beer dissipate, take away the fishy gas, and only leave the aroma of wine
16: Cut the two thorn strips into circles, cut the garlic leaves obliquely, put the pot together, turn it over slightly to turn off the heat. It doesn't matter if you don't turn them over, the residual temperature of the snail shell will blanch them
17. A plate of spicy appetizers is ready
<h2>Tips</h2>
I see a lot of snails to do the practice of boiling water first, personally feel that after my method to clean the snails do not need to blanch, because there is no sand, and my practice is not fishy, so there is no need to blanch water. There is also boiled snail put watercress sauce, feel will cover up the sweetness of the snail, I personally rarely use watercress sauce into the dish, feel that put is a taste. In fact, as long as you strictly refer to this method, the taste is really enough because the cooking time is not long, so the soup will be more, so it tastes good. If you like to cook dry soup, the amount of salt should be halved, otherwise it will be very salty
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.