Health Benefits
Ginger: reduce qi and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Cooking wine: low in protein
Ingredients
Sea snail ( 500g ) | Green and red peppers ( One piece each ) |
| Onions ( several ) | Ginger ( Three Four pieces ) |
Garlic ( Three cloves ) | Pixian Doubanjiang ( One tablespoon ) |
Cooking wine ( Two tablespoons ) | Sugar ( One teaspoon ) |
salt ( one teaspoon ) | hot water ( a small bowl ) |
Dried red pepper ( Five or six ) |
How to stir-fry snails in sauce
1. Bought sea snails and put them in clear water for a long time to make them vomit.Clean sediment.(It’s best to ask for some seawater from a vendor to grow them.Most vendors have been raising them for a long time.) Then clean them, drain them, and set them aside.
2. Prepare Pixian chili sauce, sugar, salt and cooking wine, and cut the onions into white pieces.Chop green onions, slice ginger and garlic, chop dry red peppers, and cut green and red peppers into small pieces.
3. Warm oil over low heat, sauté ginger, garlic, scallions and dried red pepper until fragrant.
4. Chop the Pixian chili sauce into small pieces, put it into the pot and stir out the red oil.
5. Add the snails and stir-fry until evenly mixed.
6. Quickly add cooking wine, salt and sugar and stir well.
7. Add in diced green and red pepper and stir-fry briefly.
8.Add a small bowl of hot water and simmer for a minute or two to let the flavor of the snails infuse.
9. Sprinkle with chopped green onion and serve.
Tips
1.The purchased sea snails should be left to rest for half a day.It is best to use sea water from Shangcheng.Tap water at home can easily kill the snails.2.Chili sauce contains a certain amount of salt, and the sea snail itself also has a salty taste of seafood.Please add salt as appropriate.
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