All said "Qingming snail, Saifei goose", with the weather getting hotter after the Ching Ming Festival, the door of ju lion lion will open! Drink a little wine, a few snails on the ju, stay up all night!
The lion spurs the sand in advance for a day.
After washing, cut your buttocks. (If you think there is still mud, wash it again and then wash it a few times)
Cut the seasoning to spare.
First boil a pot of water, pour the lion into it and burn it slightly. (The purpose of this step is to make the snails cleaner)
Pour the watery screw into the cold water. (It can make the meat more firm and elastic)
1. After the oil pan is hot, pour in the spare seasoning and sauté, then pour into the snail to stir fry. 2. Add in order: white wine, soy sauce, soy sauce, vinegar, sugar. 3. After stir fry evenly, pour in the right amount of water, without snails, add the right amount of salt and boil over high heat. 4. Turn to low heat and cook for about 10 minutes. Add rice wine and stir fry evenly. 5. Take a try and salt, then add the right amount of salt to season.
1. When frying the snails, try to stir fry as much as possible. It is easier to suck out with your mouth.