Ingredients
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1 bowl river snail
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1 winter bamboo shoots
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3 flower mushroom
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1 green onions
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3 garlic cloves
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1 ginger
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Seasoning
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1 tablespoon Shaoxing wine
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4 tablespoons bone soup
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1 tablespoon sugar
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1 tablespoon white soy sauce
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1 teaspoon sesame oil
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1 tablespoon cornstarch
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1 bowl oil
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1/2 tablespoon red vinasse
Directions
Tips
1. Do not cut river snails into thick or thin slices. Otherwise, it can not be cooked or overcooked.
2. Mix well green onion, bone soup, white sugar, and white soy sauce before adding to the pot.
3. Blanching river snails into 60 degrees water to keep it fresh and tender.
Steps
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1
Done
5 minutes
|
Remove the tail from the river snails. Cut river snails into slices. Cut winter bamboo shoot and flower mushroom into slices. Set aside. |
|
2
Done
5 minutes
|
Wash green onion and cut into slices. Mince garlic and ginger into small pieces. Set aside. |
|
3
Done
15 minutes
|
Blanch river snail into 60 degrees hot water. Remove from heat and marinate with Shaoxing wine for 15 minutes. |
|
4
Done
5 minutes
|
Add green onion into a bowl. Add bone soup, white sugar, white soy sauce, sesame oil, and cornstarch. Mix well to make it as a sauce. Set aside. |
|
5
Done
5 minutes
|
Add oil into a pot to fry winter bamboo shoot until cooked. Remove from heat. Use the remaining heat to fry garlic, ginger, and red vinasse. |
|
6
Done
5 minutes
|
Add flower mushroom and winter bamboo shoot. Add sauce and bring to a boil. Add river snails and stir fry until mix well. Serve. |
