Spicy snail meat(xiang la tian luo rou )

Spicy snail meat

Introduction:

"My sister is very picky about food. She doesn't like meat or anything. Today, I saw snail meat on sale downstairs. So give it a try. It's a little spicy. It's authentic Sichuan flavor. As a result, my sister almost licked the plate clean. Hee hee. "

Production steps:

Step 1: raw material picture: snail meat (which I processed before I bought it, and then blanched with water). Finally, I went to some cooking wine (to remove the fishy smell), pickled pepper, pickled ginger, green onion, folded ear root, bean paste.

Step 2: put the oil in the pot, heat the oil and put it into the dry pepper tube, pepper. Sauteed incense

Step 3: then add the bean paste. Blow up the smell.

Step 4: add pickled pepper and ginger. Stir fry in high heat. reach

Step 5: pour in the snail meat. (the photo is a bit too expensive) (it was pickled in cooking wine for a while before)

Step 6: stir fry for a while until cooked. Add scallion to the pot and fold the ears. All right! start!!

Materials required:

Snail meat: moderate

Sichuan pickled pepper: right amount

Sichuan pickled ginger: right amount

Sichuan bean paste: right amount

Zanthoxylum bungeanum: right amount

Dry pepper tube: right amount

Scallion: right amount

Note: do not fry the meat, otherwise it will be more soft.

Production difficulty: unknown

Technology: explosion

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Xiang La Tian Luo Rou