The snail chicken snails and the chicken pieces are mixed in the pot, with sweet bamboo shoots, ginger, basil and other ingredients. The meat is tender and fresh, and the flavor is tempting.
The snails are placed in the water for one to two days, let the snails spit out the sand, brush the snails before the pot, and cut the tail with pliers. You can drop a few drops of sesame oil to make it squirt faster.
The chicken is cleaned, the blood is removed, the walnut pieces are cut, the celery is cut into sections, and the onion, ginger and garlic are cut and ready for use.
Put the onion ginger, pepper, garlic and musk, then stir-fry the chicken in a frying pan until the chicken is discolored and the yellow water is dry. Add the snail and continue to stir fry.
Add a small bowl of water and boil over low heat. Add celery and green pepper and stir fry.
When the chicken is freshly cooked, the fire will leave the fire.
The snail must be soaked for two more days to spit out the sand to be delicious. The time for the snail to burn is not too long. It is best to be between 30-40 minutes. The effect of celery can be aroma and can remove some suffocation, or you can do it yourself.