Spicy snails(ma la luo si )

Spicy snails

Introduction:

"Before Qingming, it's the best time to eat snails. At this time, the meat of snails is fat and beautiful. There are two versions of" Qingming snails, fat as geese "and" Qingming snails, top geese ". When they cook the vegetables in the river basin, they can't afford to put them in the water for two days. Some of them are boiled with pickles. They are light and refreshing, and taste delicious. Some cooked, picked out the snail meat fried leeks, it is a mouthful of delicious

Production steps:

Step 1: the snails bought from the market should be kept in the water basin for a day. Add some oil in the water to drain the dirty things in the body completely. Then use scissors to cut off the tail and wash with water until the water is clear.

Step 2: slice onion and ginger, and chop pepper and pepper.

Step 3: heat the oil in the pan, add onion and ginger and stir until fragrant.

Step 4: stir fry the pepper until fragrant.

Step 5: pour in the snail and stir fry.

Step 6: put cooking wine.

Step 7: sugar, soy sauce color, stir fry.

Step 8: pour in boiling water, do not over the snail, the fire to boil, turn to medium and small fire, burn 30 minutes.

Step 9: add the salt and collect the juice. Don't dry up the juice. Leave some.

Step 10: out of the pot, sprinkle with chopped chives.

Materials required:

Snail: right amount

Shredded chili: right amount

Chives: right amount

Onion and ginger: right amount

Edible oil: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Note: eating snails is also a process of enjoyment. People who can't eat snails can only pick the meat out of the shell one by one with toothpicks, but we don't. We all pinch the meat out of the shell with our mouth. The delicious soup and snails come into our mouth together. The taste is really incomparable. Now we still want to salivate.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Ma La Luo Si