Health benefits
Snails: protect liver, enhance immunity, delay aging
Doubanjiang: maintain skin and mucous membrane health
Sichuan peppercorns: maintain Skin and mucous membrane health
Food ingredients
Snail ( 500g ) | Salt ( 5 grams ) |
Ginger, garlic ( Moderate amount ) | Dried chili peppers ( 2 pcs ) |
Doubanjiang ( 1 tablespoon ) | Panthoxylum bungeanum ( More than 10 pieces ) |
Soy sauce ( a little ) | Oyster sauce ( a little ) |
Chicken essence ( a little ) | White wine ( A little ) |
Spicy snail How to make
1. Put the purchased snails into the basin medium, put a little oil and salt, and soak for more than two hours.Let it slowly spit out the sediment.
2. Use a small toothbrush to scrub them one by one, and then rinse them repeatedly with water.
3. Heat the wok with oil, add ginger slices, garlic slices, and peppercorns , stir-fry the dried chilies until the aroma comes out, then add the bean paste and stir-fry until the aroma comes out.
4.Add soy sauce, oyster sauce, salt, chicken essence and white wine to taste.
5.Put in the snails.Add boiling water to cover the snails and simmer over medium heat for about 20 minutes.
6. Stew until fully cooked.
7.Pour into the nest plate and soak for about half an hour to let it taste.
8.Finished product.Spicy and refreshing.
Tips
1.Be sure to soak it in light salt water to encourage it to spit out all the sediment.
2.Brush one by one and rinse repeatedly.
3.Stew until fully mature, take out and soak for a while.
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