Sautéed spicy snails
Ingredients
- Snail 800g
- Oyster sauce 2 spoons
- Another fresh soy sauce 2 spoons
- Salt 1 tsp
- Sugar 2 tablespoons
- Zanthoxylum bungeanum A small amount
- Ginger shreds A small amount
- Garlic Half head
- Garlic chili sauce 1 spoon
- Cooking wine 1 spoon
- Dried chili 3 pcs
Steps
1. Wash the snails, cut the ginger into shreds, cut the garlic into cubes, cut the dried chilies into sections, and prepare the peppercorns and star anise (uh, I forgot to add the garlic)
2. Mix the required seasonings into sauce in advance, and add about 2 tablespoons of fresh soy sauce.
3. 2 tablespoons oyster sauce
4. 1 spoon of garlic chili sauce
5. 1 tsp salt, 2 tsp sugar. (For other sauces, use a slightly larger spoon that is usually used for eating, and for salt and sugar, use a small spoon for seasonings)
6. Stir evenly.
7. Put oil in the pot. When the oil is hot, add the dried chili pepper, Sichuan peppercorns, star anise, ginger and garlic and saute until fragrant.
8. Put in the snails that have been washed and dried in advance. Add cooking wine and stir-fry for about 2 minutes.
9. Pour in the prepared sauce.
10. Pour in half a bowl of water and stir-fry.
11. After about 10 minutes, the soup will be dry and ready to serve.
12. The spicy snails leave a lingering aroma on your fingers, and a glass of beer is perfect.
13. Finished product
