Spicy snails(ma la luo si )

Spicy snails

Introduction:

"Originally, it was for my husband to make wine and vegetables. When I got home, my husband called and said that I couldn't catch the factory bus at 5 p.m., but I had to take the factory bus at 10 p. When my husband got home at more than ten o'clock, he didn't want to eat anything. I said, try it. I didn't know that he never stopped eating the big bowl of snails. Of course, he drank a little wine, ha ha! "

Production steps:

Step 1: heat the pot and drain the oil.

Step 2: add Chinese prickly ash, dry red pepper, onion and ginger to make the flavor.

Step 3: pour in the washed snail.

Step 4: drizzle with cooking wine.

Step 5: get a little more old-fashioned.

Step 6: stir fry with some sugar.

Step 7: stir fry for a while, pour some water and sprinkle some salt to taste.

Step 8: cover the pot and simmer for 3 or 4 minutes.

Step 9: a plate of delicious snails can be loaded.

Materials required:

Snail: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Proper amount of oil

Sugar: right amount

Salt: right amount

Wine: moderate

Boiled water: appropriate amount

Ginger: right amount

Note: 1, the spring of the snail to fry for a while, to prevent bacteria, especially after the Qingming snail, the old people say there are leeches, but also cooked to eat. 2. It's not that the longer you fry the snail, the better. It's too long. It's not easy to suck out the meat with your mouth, and the meat is too old. I tasted one, and found that it's easy to eat the meat with one puff. Moreover, the meat is well cooked, and then I turned off the fire. 3. The tail of the snail is too short to suck. 4. Just fished out of the snail to pour some sesame oil for two days, so that he spit out the sand.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma La Luo Si