A different method - Fried snails with cumin

Overview

Different from ordinary fried snails, cumin grains are used. I also used distiller’s lees and learned to fry it using the method I saw on TV. It tasted really good.

Tags

• hot dishes
• balsamic vinegar
• ginger
• green pepper
• light soy sauce
• liquor
• liquor lees
• millet pepper
• old soy sauce
• cumin seeds
• garlic
• salt
• snail

Ingredients

Steps

1. 1 Remove the tails from the snails, wash them and drain them

   

2. 2 Prepare ingredients

   

3. 3 Put an appropriate amount of oil in the pot and stir-fry the snails over high heat

   

4. 4 Stir-fry for a few times, add 2 tablespoons of white wine and stir-fry, then add 2 tablespoons of distiller's grains and stir-fry

   

5. 5 Cover the pot and simmer for 2 minutes to remove the fishy smell of the snails. Add the prepared ginger, garlic, and chopped millet pepper and stir-fry

   

6. 6 Add 3 teaspoons of salt (add more salt to make it taste stronger)

   

7. 7 Add 1 tablespoon of dark soy sauce and light soy sauce, appropriate amount of balsamic vinegar, and stir-fry (the picture shows the amount of balsamic vinegar)

   

8. 8 Put a bowl of water to cover the snails, bring to a boil over high heat, then turn to medium heat

   

9. 9 Slice the green pepper into flat pieces and prepare

   

10. 10 After the snails are boiled, add 2 tablespoons of cumin seeds

    

11. 11 For about 8 minutes, add the green pepper segments and stir-fry for a while before serving. (You need to leave some soup juice to make it delicious, don’t cook it too dry)