Spicy snails(xiang la tian luo )

Spicy snails

Introduction:

"Tian snail, also known as Xiang snail, usually lives in ponds, paddy fields, streams or ditches. Snail is a kind of medicinal animal. According to records, snail meat sweet, cold, with heat, eyesight, diuretic, Tonglin and other effects. "Compendium of Materia Medica" said, "snail diuresis heat, thirst sobering, diuresis; treatment of beriberi, jaundice." According to the folk, snail has the function of "clearing dampness and heat, promoting urination" and so on. It is often used in the treatment of dysuria, jaundice, otitis media, hemorrhoids and other diseases. But because the snail is cold in nature, people with deficiency of spleen and stomach should not eat more

Production steps:

Step 1: ingredients.

Step 2: put the snail in the basin and change the water to make it spit out the mud.

Step 3: cut off the lower part of the snail. Wash with salt water.

Step 4: prepare ginger, green onion, dried pepper and star anise.

Step 5: add oil into the pot, stir fry ginger, scallion, star anise and dry pepper.

Step 6: add the bean paste and stir fry the red oil.

Step 7: add the snail and stir fry.

Step 8: add appropriate amount of boiling water, stir fry soy sauce and salt, and cook for a while.

Step 9: load the disc.

Materials required:

Snail: 250g

Ginger: right amount

Scallion: right amount

Red pepper: right amount

Eight dishes: moderate

Pixian Douban sauce: right amount

Soy sauce: moderate

Edible oil: right amount

Refined salt: right amount

Note: 1, the general chili sauce can go fishy, taste, so did not put cooking wine. 2. Without chili sauce, you can also use dry red pepper. 3. Processed snails washed with salt water, can remove some parasites, so fried snails also have to be cooked to eat Oh.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Tian Luo