How to fry screws so that they are easier to suck

Most people who like to eat snails not only like the delicious taste of snails, but also like the enjoyment of the process of eating snails. Because snails are very different from other aquatic products, you can just cut the butt of the snail and then suck it out through your mouth after frying it. But sometimes it is very difficult to suck out the snails if they are not fully fried, so how to fry the snails so that they are easier to suck?

How to fry snails

1. Fried snails

1. Material: screws. Sliced ​​ginger. chili. Star anise. Cooking wine. soy sauce. Chicken essence. Salt. Oil. Water onion leaves

2. Put oil in the pan and fry the ginger before it turns red to bring out the flavor. Then pour in snails, chili peppers and star anise and stir-fry together. After the water is dry, add cooking wine and soy sauce and stir-fry again. Then add water and simmer until cooked. Leave a small amount of soup and add salt, green onion leaves and MSG, mix well and serve.

2. Stir-fried Snails with Sauce

1. Ingredients: snails (field snails), bean paste. Dried red pepper, onion, ginger, coriander, cooking wine, beer, sesame oil, sugar, and MSG.

2. Clean the screws and remove the sand and remove the tail tips; Heat the oil in a wok, add the dried red pepper, green onion, ginger and bean paste, stir-fry until fragrant, add the screws and stir-fry;

3. Add a little sugar and cooking wine into the beer, cover the pot and simmer for a while;

4. Collect the sauce and add a little MSG. Drizzle with a little sesame oil, sprinkle with coriander and serve.

3. Spicy Snails

1. Ingredients: 3 pounds of snails, 50g of ginger, 2 heads of garlic, 2 spoons of soy sauce, 1 spoon of cooking wine, 1 spoon of vinegar, 1 spoon of sugar, 1 star anise, 2 dried chilies, and a little green onion.

1. Cut off the tail of the screw and wash it for later use. Chop the ginger and garlic and cut the chili into sections.

2. Heat the pan with plenty of oil. Add star anise, chili, ginger and garlic and stir-fry until fragrant. Add the snails and stir-fry for one minute. Add cooking wine, soy sauce, salt, sugar and vinegar and continue to stir-fry. Add half a bowl of water and stir-fry over medium-low heat until the snails are well-flavored. The longer you stew it, the better the flavor will be. When it’s almost done, sprinkle with chives and serve.

4. Spicy Snails

1. Ingredients: snails, Pixian bean paste, sugar, salt, white wine, ginger, garlic, pepper, soy sauce

2. Wash the snails, remove the heads, and wash the ginger and garlic.

3. Add oil to the pot, add ginger slices, garlic, peppercorns, and Pixian bean paste, and stir-fry over low heat.

4. Stir-fry the red oil, add soy sauce, sugar, salt, white wine and snails, stir-fry over high heat for a while, pour in boiling water, simmer for ten minutes and then serve.

5. Finger-licking spicy screws

1. Ingredients: snails, onions, ginger, garlic, dried chili peppers

2. After buying the snails, soak them in water for more than 12 hours, preferably for a day. Add a small amount of sesame oil and a little salt to the water to allow the snails to spit out the mud. Change the water 3 to 4 times in the middle.

3. Use pliers to remove the shell at the tail before eating. Don't remove too much, so that you can easily suck it out after it's done. If you are worried that the snails are not clean enough, you can blanch them in boiling water again, then pick them out and drain them for later use.

4. Slice the ginger and garlic (shredded is also fine, depending on your preference), cut the green onion into sections, chop the dried chili peppers, heat the oil in a wok for 70%, add these ingredients and stir-fry until fragrant; then pour in the drained snails, add a few spoons of cooking wine (it’s better to add the cooking wine early so that the snails can absorb it better), and quickly stir-fry the snails for a few times.

5. Then pour in enough water to cover the screws, add salt, sugar and a little soy sauce. Don't cover the pot, just cook over high heat until the water is dried up and only a little soup is left.

6. Cook over high heat for about eight minutes and the soup will dry up. Some people may say that the snails will become tough if cooked for too long. However , if they are not cooked through, what if the parasites and other bacteria are not killed? Health is more important! In fact, they are ok when eaten. The key is that they are delicious and the meat does not feel tough.

In fact, how to fry the snails is not a big problem. This might be considered a relatively simple dish. Even beginners can learn it in one go. I have also introduced other methods of frying snails above. It makes the taste better but a little more difficult to make. What a great dish to go with wine. I hope everyone can learn how to make it so that they can make it at home in the future.