How to pickle ground snails

Ground snails are also commonly known as field snails. Many people will clean the field snails and then put them in a pot and stir-fry them with peppers. This stir-fried field snail is a dish that most people love to eat. However, people always ignore the marinating step of the field snails before making it, which will make it difficult for the field snails to absorb the flavor during the stir-frying process. People should still marinate the field snails for a while before stir-frying them.

Washing snails: 1. Put the snails you bought into water and add a small amount of salt to the water to make the snails spit out the sand inside. Be careful not to add too much salt. 2. Repeat several times until all the sand is spit out.

Stir-fried snails 1. Pour the snails into the seasoning and stir-fry until the shells open, then add salt and continue stir-frying. 2. Add sour bamboo shoots into the pan and stir-fry until fragrant. 3. Add all seasonings into the pot and stir-fry with sour bamboo shoots until fragrant.

Production Tips 1. The seasoning can be adjusted according to your preference, but pickled bamboo shoots, star anise and chili peppers are indispensable, so that it can be the authentic Beihai fried snails. 2. Sugar is added to neutralize the sour taste of sour bamboo shoots. 3. Pay attention to the heat. If the snail meat is overcooked, it will not taste good.

Ingredients for fried snails with perilla: 500 grams of snails, 80 grams of perilla, 50 grams of green and red peppers, a little minced ginger, chopped green onion and minced garlic.

Seasoning: cooking oil, chili sauce, light soy sauce, salt, MSG, wet starch, and pepper powder in appropriate amounts.

Production process: 1. Cut the perilla into 70% short pieces; cut the green and red peppers into rings; cut off the tails of the snails and wash them.

2. Put oil in the pot, add minced ginger, chopped green onion, chopped green onion, minced garlic, chili sauce, etc. to bring out the aroma, add snails and perilla, adjust the seasoning, add water and simmer. 3. When there is only a little soup left in the pot, thicken it with wet starch, then remove from the pot and serve.

Nutritional effects: Perilla has the effects of dispelling cold and relieving exterior symptoms, promoting qi and relieving fullness; snails are rich in vitamin B1, which can prevent and treat beriberi.

[Features] It is maroon in color, fresh, fragrant, crispy and has a pleasing shape.

【raw material】

600 grams of dog breast meat, 100 grams of minced dog leg meat, 25 grams of Korean kimchi, 35 grams of water starch, 300 milliliters of dog bone broth, 50 grams of soy sauce, 5 grams of MSG, 25 grams of rice wine, 15 grams of scallion oil, 15 grams of minced ginger, and 15 grams of chopped green onion. 25 grams of brown sugar, 250 ml of dog bone broth, 25 grams of roasted sesame seeds.

【Production process】

1. Wash the dog breast meat, soak it, remove the fascia, cut it into 20 slices of 17 cm long, put it in a porcelain bowl, add soy sauce, brown sugar, rice wine, and MSG, mix well, marinate for ten minutes to make it tasty, chop the kimchi into fine pieces, put it in a porcelain bowl, and mix it evenly with the minced dog leg meat, rice wine, chopped green onion, chopped ginger, sesame oil, salt, and MSG. 2. Place the dog meat slices flat on the chopping board one by one, stuff each slice of meat with chopped kimchi and chopped dog leg meat, then roll the snail meat slices one by one, place them skin-side down in a bowl, steam them in a steamer until they are soft, take them out, drain the soup into the pot, and pour the snail meat into a basin.

Add broth, soy sauce, rice wine, salt and MSG to the soup in the pot. Bring to a boil, add water starch to make a thick sauce, add scallion oil, pour the sauce on the snail meat, sprinkle with roasted sesame seeds and serve.