How to make dried snail meat delicious?

Snail meat is a delicious traditional dish, belonging to Shandong cuisine. The main raw materials are pork, starch, yellow wine and so on. Because it is coiled like a snail, hence the name, this dish is bright in color, reddish, soft, tender and salty. The following is the cooking method of dried snail meat I sorted out. Welcome to read the reference. I hope I can help you.

condiments

300g of screw meat, 200g of green pepper and 0/00g of garlic sprout/kloc.

condiments

Proper amount of oil and salt

step

1. Wash the bought screw meat for later use.

2. Chop the green pepper and garlic seedlings for later use.

3. Heat the pot first ~ Don't put oil in it ~ Put the snail meat in it and bake it ~ Then put it away for later use ~

4. Then put the oil in the pot, stir-fry the lobster sauce, perilla leaves and green peppers with a little salt ~ ~

5. Then add the garlic seedlings and fry together.

6. Add snail meat, add a little soy sauce and fry for about two to three minutes ~ ~

skill

Be sure to dry the water before frying the snail meat, so that it tastes more elastic.

Screw meat practice

1. Scrape the pigskin, cut it into strips 16 cm wide along the meat line, and then cut it into pieces (*** 12 pieces) with a thickness of 0.7 cm;

2. Spread the skins piece by piece on the board, cut the skins with a straight knife every 0.7 cm wide and 0.3 cm deep, put them in a bowl, add soy sauce (40 g), yellow wine (15 g), scallion oil (10 g) and ginger juice, and mix well for pickling.

3. Chop the onion and ginger for later use;

4. Wash Sichuan and winter vegetables, drain the water, put them in a bowl, add (5 grams) of yellow wine, (5 grams) of onion oil and minced onion ginger, and wipe them evenly for later use;

5. Spread the marinated meat slices (knife line down) on the chopping board, divide Sichuan winter vegetables into 12 parts, evenly put them on the meat, and roll them into meat rolls one by one;

6. Put one end with the skin upside down in a coarse porcelain bowl, pour (200) grams of clear soup, (45) grams of juice of soy sauce and bacon slices, put them in a cage, steam them for 2 hours, and take them out;

7. Pour the soup into the bowl and buckle the meat roll into the soup plate;

8. Put clear soup (150g), steamed gravy and soy sauce (15g) into a frying spoon, boil it with strong fire, skim off the floating foam, thicken it with wet starch, then add yellow wine (10g), monosodium glutamate and scallion oil, and stir evenly with a spoon.

nutrition

Pork (rear buttock tip): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia. Mainly contains energy of 2708.88 kcal vitamin b 60.0 1 mg protein18.9/g fat 23 1.39 g carbohydrate 35.74 g folic acid 0.75 g dietary fiber 2.58 g cholesterol 652.5 mg vitamin a130.99. Amine 2.03 mg riboflavin 1.05 mg nicotinic acid 23.79 mg vitamin C0.35 mg vitamin E7. 12 mg calcium 224. 1 mg phosphorus 1252.54 mg potassium 2032.64 mg sodium1/kloc-0. 1 mg zinc 8.39 mg selenium 25.03 mg copper 1. 17 mg manganese 1.87 mg.