The fried snails is a Cantonese dish made of river snails, perilla and other materials. Unlike the stone snail, the snail is characterized by thin shell and thick flesh. Stir fry with a kind of fragrant grass called perilla in the same wok, and it will produce a strange smell with spicy flavor and sweet flavor.
It was first introduced to Guangzhou from Shunde, but at that time people didn’t know how to use perilla leaves to fry snails. Although they have tried to use pepper, garlic and Douchi as the seasoning of fried snails, they have never been able to remove the fishy smell of snails, which makes people feel inadequate. Later, a farmer named Li XISU in pantang accidentally found that fried snails with perilla leaves can remove the mud smell of snails, so this method quickly spread. Before long, people will improve it: before the snail is put into the pot, fish it with oil, then fry it with perilla leaves, which will bring out the flavor of the snail. As a result, stir fried snails with hotness have gradually become a special delicacy loved by Guangzhou people.
How To Make The Fried River Snails with Two Kinds of Peppers
Wash the red pepper and green pepper.
Chopped ginger, garlic, coriander, scallion
Remove the mud from the river snail with water bubble and wash it.
The cleaned river snail is put on the plate.
Stir fry some red and green peppers with ginger and garlic.
Stir fry the snails. There will be a lot of water when stir fry the snails. Stir evenly, cover and simmer until the water is dry.
Add thin soy sauce and sugar after the water is dry.
Stir fry with the high-grade Shaoxing wine evenly.
Stir fry the remaining green and red peppers.
Thicken with cornflour, stir in the snail, stir well, then add the scallion and coriander, stir well.