Stone snail cut to the tail shell, rinse again, cut the ingredients for use, cut the peppers into small circles, wash the basil with aroma, then chop, ginger cut into small pieces, soaked in acid
Boil the water in the pot, pour the stone snails into the water, put a few pieces of ginger, add a little salt, cook for about three or four minutes, then remove and rinse the cold water.
Heat the wok, add a little oil, musk pepper and minced garlic
Pour in the basil, ginger and sauté together
Then pour 1.5 scoops of bean paste and continue to saute
Pour the stone snail through the water and stir it evenly
Put a large bowl of water, the end of the stone screw surface, the fire is boiled, turn to a small fire, adjust a little salt, because the stone snail is difficult to taste, the salt should be advanced
Cook for about four minutes on low heat. At this time, the soup will not be much less. Add a little sugar and dilute the salt to the right. If the soup is almost dry, add half a bowl of water and mix the water starch with a little soy sauce. , two hooks, don't hook too thick, too thick stone snail can not suck
Finally, stir the green pepper and stir it.
1, stone snails water time is relatively long, reaching three or four minutes, so that you can cook a lot of impurities, put some ginger or onions, you can go 腥 2, perilla is a must! Jiangnan fried stone snail, how to stir without the basil is not good! The flavor is not outstanding! 3, stone snail back to the pot sauce fried for a while, you must add water for a three to four minutes, salt to this time, because otherwise, stone snails do not taste! The stone snail shells are often tasted outside, but there is no smell inside. 4, the most critical step, in the end, do not dry the juice, you must have a half bowl of thin scorpion, such stone snails can slowly taste in the bowl, and the stone snails that are too dry, you use the mouth is very difficult When you suck out the meat, you almost have to use tools to help, so cut off the juice!