Stir-fried spicy snails (snails)|Goodbye to the proprietress of the supper stall

Dad's specialty. Every time I go home from work in the field, my father has to buy a few catties of snails in advance to raise them, and the whole family will laugh together after the stir-fry at night~ It's not the snails, it's the strong dripping father's love~ Why don't you eat in the store outside? Because the snails outside always taste mud and sand, they are not clean, so they are delicious and hygienic! The following is the amount of snails for two people~ super spicy, you can adjust the amount of chili peppers according to your taste~

Ingredients

Livesnailwithtail 1 andahalfpounds

Greenonion 1 smallhandful

ginger 1 piece

Garliccloves(youcanputmoreifyoulike) 1 wholehead

Cinnamon 2 smallpieces

staranise 2~3

Sichuanpepper asmallhandful

bayleaves 4~5 pieces

Tempeh(youcanalsoputitwithoutit,don'thavemore) 8 pieces

driedredpepper 5

milletpepper 5~8

chilipowder(fragmented,notpowder) 2 spoons

Sweetricewine(important,thebestwithsakelees) 3 tablespoons

whitewine alargeamount

perilla 1 handful

lightsoysauce appropriateamount

darksoysauce alittle

salt alittle

tangerinepeel(youcanalsoputitmorefragrant) afewslices

Cooking Instructions

Prepare two pots. The snail is bought and raised in a pot [spit mud for 1 day], preferably overnight. Every once in a while, take care to pick out the [live] (those who stretch their limbs in the water) and put them in another basin to continue to spit out the mud. It is necessary to change the water and clean the mud of the snail every once in a while. It is very convenient to pour the snails into a woven bag containing rice and then rinse them. Cleaned snails are cut with a vise. After cutting, put it in a basin and rinse the broken shells with water. Drain the water and the blue-brown snails give off an attractive sheen.
Ingredients for a family portrait, detailed below.
Prepare the ingredients. I like to break up one or two of the anise.
Wash the chives, cut the tails into large sections, and the leaves into small sections. Divide the garlic cloves into two portions, one small part and cut into large pieces, and leave the rest uncut. Ginger cut into thick slices. Cut the perilla leaves into sections.
Heat the oil in a pan and fry the peppercorns, cinnamon and star anise over low heat. Add the chopped garlic cloves, large pieces of chives, ginger and millet pepper. Stir-fry until fragrant.
Pour in the snails and stir-fry over high heat. Pour in plenty of liquor and stir-fry. Drizzle in light soy sauce. Add three tablespoons of rice wine and continue stir-frying.
Add hot water that has not covered the snails and bring to a boil over high heat. Add a pinch of salt and light soy sauce. Add dried red pepper and bay leaves. Cover the pot and cook over medium-low heat for 8min.
Add the uncut garlic cloves, tempeh and paprika (if you like spicy, you can add more). Continue to cook over low heat for 10min. Note that at this point, half of the soup is roughly dried after cooking.
Add the perilla. Continue to simmer over low heat for 3~5min. Be careful to leave more soup on and don't dry it out. Observe the color of the soup, and add a little dark soy sauce to adjust the color. Try the flavor of the soup, not enough to add a pinch of salt. The soup must be salty so that the snail meat can absorb the flavor.
Remove from heat. Sprinkle in the chive leaves and mix well. Heating using residual temperature.
Let's get out of the pot and talk together!
PS: You can marinate a chicken feet while boiling the snails. The taste is amazing! Wash the chicken feet, cut off the nails, blanch and remove (the water for blanching the chicken feet can be used as hot water for boiling snails, which will be more delicious). Add chicken feet 12min before the snails come out of the pot, and put them out before sprinkling the green onions. Trust me, this will be the best braised chicken feet you've ever tasted~