Fried snails, this dish, everyone around me like it, I also fried the snail for decades, although not often fried, but every time, whether it is hospitality or family dining, did not give me the rest A snail, watching them still unfinished, had to say that the next time to fry, in fact, fried snails are quite simple, and affordable.
500 grams of fresh snails (the seller has cut off the screw tail), buy it back to wash it several times, then put it in the basin and then drop a few drops of rapeseed oil for about 10 hours to make the dirty things spit clean (the seller has at least one At night),
All ingredients are ready, the snails are rinsed clean,
Heat the wok into 40 grams of rapeseed oil, add onion musk, then add garlic, crimson pepper and stir-fry together.
The ingredients are fried until they are discolored,
Then pour the snails and stir fry over medium heat.
Add the appropriate amount of oyster sauce and continue to stir fry, fry until the snails almost fall off, then add a little sugar, salt, 1 tablespoon rice vinegar, the amount of soy sauce,
Stir fry a few times, then add water until it has just been snailed.
After burning for about 1 or 2 minutes, only half of the soup in the pot is left, then add a little chicken and stir fry evenly.
Put the pan in the pan and sprinkle with chopped green onion.
1. The snail must be fresh, and a new one will affect the overall taste. 2. When frying the snails, do not fire the stove, open the medium fire, the fire is too big, the snail meat will turn, it is difficult to suck out when it is time, do not burn for too long time, the snail meat will shrink and the old will not good to eat. 3. The taste is slightly thicker and more delicious.