How can I get rid of the fishy smell of snails?

The nutritional value of snails is high. According to analysis, every 100 grams of snail meat contains grams of protein, grams of fat, and also contains carbohydrates, calcium, phosphorus, iron, vitamins and other nutrients. The calcium content is particularly high.

In addition to that, it is a medicinal animal. According to records, the snail meat is sweet in taste and cold in nature, and has the effects of clearing heat, brightening the eyes, diuretic, and drenching. However, because the snail is a cold thing, people with spleen and stomach deficiency should not eat more.

The snail bought back must be raised with water in a pot for two days, drop a few drops of soybean oil in the pot, and cut off the tip and tail end of the snail shell or remove the snail cover, which is not only conducive to sipping out the snail meat when eating, but also conducive to letting the flavor penetrate into the cooking. The snail meat is plump and delicate, delicious, light and refreshing. It has the effect of clearing heat and brightening the eye.

Ingredients: snails, perilla leaves, sand tea sauce, minced garlic, tempeh, etc.

Method: 1. Burn the red wok, put oil, pour the minced garlic, perilla leaves, sand tea sauce, black bean sauce, etc. into the wok, and stir-fry until fragrant. 2. Add the snails and stir-fry constantly, splash in boiling water, season with refined salt, and fry until cooked through. 3. Thicken and add tail oil, sesame oil and evenly dish.

2.Ingredients: Snail --- cut off the tail and wash it for later use.

Ginger, garlic --- sliced.

Cut the green onion into white ---.

Red peppers, dried peppers--- cut to the appropriate size.

One star anise ---.

Perilla leaves --- appropriate amount.

Salad oil, salt, soy sauce, chicken crystal, rice wine, balsamic vinegar, sugar to taste.

Method: After the pot is heated, do not put oil, the snail first go down to fry, (in my hometown called the dry pot) when the snail sucker falls down a lot, use a bowl to set it up, fry a little salt down, this is a good dry pot for the spare pot to wash, heat, pour in the appropriate amount of salad oil, and then put down a star anise when the star anise burns out the fragrance, add the cut ginger and garlic, and dry chili peppers to fry together, stir-fry five or six times, and then add the cut red pepper, as well as the green onion white segment, and sprinkle a little salt, When you smell the fragrance, set aside.

Next, pour an appropriate amount of salad oil into the pot, put the snail in the pot, put the star anise before and fry it together, add rice wine, soy sauce and a small amount of water, and then pour the fried chili pepper on top of the snail, don't move, simmer with wine When the water is half received, add perilla leaves, chicken crystals, a little sugar, and a little balsamic vinegar to stir-fry together, about ten times and eight times, then you can smell the strong fragrance of the snail.

Are you going to fry? Put more ginger and perilla garlic in the water first, and it will not taste good.

Heavy flavor masking, chili, soy sauce.