Spicy fried snails(la bao si luo )

Spicy fried snails

Introduction:

Production steps:

Step 1: 1 prepare materials

Step 2: Cut 2 green peppers

Step 3: pour oil into 3 pots, add dried ginger and garlic, and saute hot pepper until fragrant

Step 4: pour in the snail and stir fry quickly

Step 5: 5 pour in more cooking wine without adding water

Step 6: 6 with 2 teaspoons of soy sauce

Step 7: 7 pints of fresh soy sauce 2 spoons

Step 8: 8 teaspoons vinegar

Step 9: 9 brown sugar 2 spoonfuls, stir fry several times each time

Step 10: add 10 green peppers and stir fry

Step 11: stir fry with a little salt

Materials required:

Snail: right amount

Green pepper: right amount

Dry pepper: right amount

Shredded ginger: right amount

Minced garlic: right amount

Cooking wine: moderate

Yipinxian soy sauce: right amount

Veteran: two spoons each

Brown sugar: 2 teaspoons

Rice vinegar: 1 teaspoon

Salad oil: right amount

Salt: right amount

Precautions: 1. Snails generally grow in ponds. If the water quality is not good, they are easy to be polluted, especially when eating. If the stool in snails is not drained completely, there are many parasites, such as screw, which is the host of Schistosoma japonicum. Therefore, it's best to buy snails or field snails when eating. Snails in the pond should be eaten less. After buying, use a bucket of clean water to keep the snails for a few days. Change the water once a day to let the snails drain their stools. When cooking the snails, cook them thoroughly to kill the parasites. It's better not to eat grilled conch, because if it's not cooked, it's easy to be infected with clonorchiasis. 2. When I soak snails, I put a kitchen knife to remove the sand. My mother told me that. I can't tell exactly what the principle is. Second, you can eat more ginger in summer and more ginger in winter. 4. If you have more cooking wine, you should add water. Brown sugar is better for women, so add it, or use white sugar instead.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : La Bao Si Luo