Spicy escargot
Overview
I have loved eating snails since I was a child. When I was a child, I would pick them up in the fields by the stream with my friends. At that time, I could process them and put them in the pot. Unlike now where lead and other substances are exceeding the standard, I would have to raise them at home for a few days before putting them in the pot. I really miss the pollution-free and simple life of my childhood
Tags
Ingredients
Steps
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I bought the snails and kept them in clean water overnight. They vomited dirty things. During this period, I had to change the clean water several times
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Use a brush to clean the surface stains of the raised snails, as shown in the picture, pick up and cut off the tail
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The cut tail looks like this
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Wash the snail with its tail cut off in water repeatedly until the water is no longer turbid
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Heat oil in a pot, add star anise, pepper and ginger and stir-fry until fragrant
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Add chili pepper to make it spicy
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Add the snails and stir-fry, add white wine (to remove the fishy smell), salt, and season for a very fresh taste. Add the boiling water that has covered the snails, reduce the juice over high heat, and add white sugar (to enhance the freshness)
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Finished product pictures
