Sixty-year-old Vermicelli Clay Pot

Overview

It’s been a long time since I’ve eaten snails. Today I’m going to share with you a delicious snail stewed with snails. It tastes great. The snails and the vermicelli are a perfect match. I can eat a big pot by myself! The preparation of this dish is very simple. You don’t need to worry about your poor knife skills. Even a novice in the kitchen can make it delicious. If you have never tried it, please give it a try. I promise it is very delicious. The nutritional value of snails is very high. It is not only delicious, but also contains the nutritional characteristics of high protein, high trace elements, high calcium, high iron, and low fat required by the human body. It also has the effects of laxative, cholesterol, nourishing yin and improving eyesight, replenishing essence and moistening the internal organs.

Tags

• hot dishes
• home cooking
• seafood
• aged vinegar
• light soy sauce
• millet spicy
• oil
• onions
• oyster sauce
• snail
• white sugar
• fans

Ingredients

Steps

1. 1 Buy the snail and soak it in sea water for three hours to let it spit out all the sand (clean it again).

   

2. 2 Mince the garlic, shred the ginger, cut the chili millet into small sections, and cut the green onion into small sections.

   

3. 3 Soak the vermicelli in water for 15 minutes to soften it.

   

4. 4 Heat oil in a pan, add minced garlic and ginger and stir-fry until fragrant.

   

5. 5 Then pour the processed snails into the pot and cover the snails with boiling water.

   

6. 6 Pour in the cooking wine, light soy sauce, mature vinegar, oil, and sugar to taste and stir evenly.

   

7. 7 Cook over medium heat (until the snails begin to open their mouths)

   

8. 8 Then add the vermicelli and cook for 2 minutes.

   

9. 9 Finally add the spicy millet and sprinkle with chopped green onion.