Fried snails

Overview

Fried snails are a side dish for drinking beer, and are generally eaten more in summer. I remember more than ten years ago, when our nephews were still young, they would gather at my grandma’s house every summer vacation. They would sit in the yard at night, blowing the evening breeze, and slurping fried snails in their mouths. At that time, fried snails were a rare delicacy for children! Several children can eat two large plates. Looking back on the way they ate with gusto, I know how satisfied a plate of snails is. The difference is that the snails this time are raised by my neighbor from my parents’ own pond. Because the ingredients are fresh, the taste of the snails is even more delicious! We were chatting while eating, and it felt like we were back to that night when the children finished eating all the snail soup mixed with rice!

Tags

• hot dishes
• home cooking
• chicken essence
• chives
• condiments
• cooking wine
• dried radish
• ginger powder
• light soy sauce
• oyster sauce
• rice vinegar
• fish sauce
• minced garlic
• minced green onion
• red pepper
• salt
• snail

Ingredients

Steps

1. 1 Keep the snails in clean water for a few days to clean them. Change the water and wash them several times in between.

   

2. 2 Use pliers to cut off the tip of the snail butt before frying, so that it can taste better when fried. After cutting, soak it in rice washing water and clean the mucous membrane again until the water is clear.

   

3. 3 Boil a pot of water, add an appropriate amount of rice wine to the water to remove the fishy smell, add the boiling water to blanch the snails, and cook for 3-5 minutes

   

4. 4 Pick it up and drain it

   

5. 5 tbsp cooking wine, 1 tbsp white vinegar, 1 tbsp oyster sauce, 1 tbsp light soy sauce, half a tbsp fish sauce, salt, chicken essence, seasonings ready

   

6. 6 Mince the chives, mince the onions, ginger and garlic. Dice the red pepper and slice the dried radish,

   

7. 7 Heat the pot, add appropriate amount of oil and saute the minced onion, ginger and garlic

   

8. 8 Add dried radish and fry until fragrant

   

9. 9 Add the blanched snails and stir-fry

   

10. 10 Cook the cooking wine and rice vinegar at the edge of the pot. The white vinegar and cooking wine add fragrance and remove the fishy smell. Add all the light soy sauce, oyster sauce, and chicken essence seasonings, and stir-fry again until the juice is absorbed slightly. At this time, you can put in a snail to see if the taste is suitable. If it is too light, you can add some light soy sauce.

    

11. 11 Add red pepper and serve while hot.