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Chinese Stir-fried River Snails Recipe

Features:
  • Frying
Cuisine:

Stir-fried River Snails is a portion of street food everywhere in China. Although river snails don’t have too much eat, it is really enjoyable when this snack with family and friends. With the flavor of aniseed, cinnamon and bay leaf, the soup taste is enhanced and favorable. Both juice and river snail is finger-licking good.

  • 35 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Kitchen Tip

1. Rinsing with cold water after boiling can make its meat tender and delicious.

2. Do not stir-fry river snails too long, or it may affect the texture of the meat.  The meat can become tough and has a bad mouthfeel.

Steps

1
Done
10 minutes

Raise small river snails in the clean water for 2 days. Change the water three times a day. Use a plier to cut off the tail of river snails. Add a drop of vegetable oil in the water, so that the river snails can spit out all the mud and sand.

2
Done
5 minutes

Add water a skillet. Bring to a boil. Boil river snail until cooked. Remove and rinse with cold water. Set aside. 

3
Done
15 minutes

Preheat the pot. Add oil. Fry dried red chili, aniseed, cinnamon, bay leaf, minced garlic, and minced ginger until aromatic. Add river snails to stir-fry until the shell’s color changed. Season with chili powder and salt. Add soup stock and stew for 5 minutes. 

4
Done
5 minutes

Add oyster sauce and chicken powder for seasoning. Mix well and stir-fry evenly. Serve. 

Miquell Wood

The best thing about cooking is creative. That’s why I love it.

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