Spicy snail(xiang la tian luo )

Spicy snail

Introduction:

"Every festival, in addition to chicken, duck and fish, the family specifically ordered to make several refreshing dishes, among which spicy snails are the most popular, because snails are fragrant and spicy, very refreshing and appetizing. Snails contain protein, fat, carbohydrate, calcium, phosphorus, iron, thiamine, riboflavin, niacin and vitamin A, which have the effect of diuresis and detumescence. Snail is a kind of cold food. It's better to put ginger and pepper to neutralize its cold when cooking

Production steps:

Step 1: keep the snail in clean water for two days, put a hot pepper to make it spit out mud, cut off the tail and clean it before cooking

Step 2: chop the minced peppers and bean paste, heat the oil to cool, and stir fry the minced peppers and bean paste until fragrant

Step 3: add ginger, pickled pepper, garlic, dried pepper and stir fry until fragrant

Step 4: stir fry snails, add a little salt, cooking wine, pepper powder, soy sauce, soy sauce

Step 5: add fresh water to just drown the snail

Step 6: bring to a boil over high heat, turn to low heat and simmer for 40 minutes

Materials required:

Snail: right amount

Edible oil: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Pickled pepper: right amount

Chopped pepper: right amount

Red oil bean paste: right amount

Cooking wine: moderate

Pepper powder: right amount

Shajiang: right amount

Dry pepper: right amount

Garlic: right amount

Note: 1. If you can't buy Shajiang, you can use Laojiang instead. 2. Snail soup is very fragrant and can also be used to cook noodles and rice noodles

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Tian Luo