The pinnacle of the distiller's lees technique of Fujian cuisine Fuzhou cuisine "Light Rotten Fragrant Snail Pieces", the color is powder and light rouge

"Light Rotten Snail Piece"

Ingredients: 400 g of snail meat

Accessories: 100 grams of celery, 50 grams of horseshoe slices, 20 grams of black fungus, 10 grams of macadamia nuts, 5 grams of carrot flower slices, 1.5 grams of garlic rice, 0.5 grams of minced ginger

Seasoning: 15 grams of red lees, 20 grams of rice wine, 1 g of salt, 1 g of shrimp oil, 3 g of monosodium glutamate, 10 g of sugar, 10 g of wet starch, 50 g of soup, 250 g of cooking oil (about 25 g)

Method:

1. Take the pot of boiling water and blanch the celery, horseshoe slices, carrot slices, macadamia nuts, black fungus, garlic rice in the bottom of the pot, monosodium glutamate, salt, soup, and stir-fry a little to make the pot and plate.

2. Wash the snail meat, cut into slices, put it in a 60 ° C water pot and fish it out, put it in a bowl, grab the marinade with rice wine (about 10 grams) and decant the wine juice.

3. On the high heat, add the bottom oil, sauté the garlic rice and ginger slightly, then sauté the red slug, add rice wine (10 grams), salt, shrimp oil, monosodium glutamate, sugar, soup, after hooking, pour in the snail slices, stir-fry a few times, put on the plate.

Cooking Method: Stir-fry

Flavor type: Fresh and fragrant

Mr. C small talk: "Light rotten fragrant snail slices" is the most representative product of Fuzhou bad stir-frying technique, its color is light red, the snail meat is crisp and tender, the bad taste is light and not thin, sweet and pleasant, and it is one of the local flavor dishes in Fuzhou.