Ingredients
-
500g river snail
-
dry red peppers
-
chili powder
-
aniseed
-
cinnamon
-
bay leaf
-
minced garlic
-
minced ginger
-
vegetable oil
-
oyster sauce
-
chicken powder
-
salt
Directions
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. |
