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. |
