Sichuan River Snails

Name: Sichuan River Snails
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 500 g River snails (soaked in salt water, washed and drained); 2 tbsp Minced garlic; 2 Scallions (cut into sections); 30 g Dried chili peppers; 1 tbsp Pixian bean paste; 1 tbsp Cooking wine; 1 tsp Sichuan peppercorn powder; 1 tsp Sesame oil; Salt, a pinch; Chicken bouillon, a pinch

Spicy stir-fried river snails made with Pixian doubanjiang, dried chilies, and Sichuan peppercorn powder.

40 min

Easy

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Ingredients

River snails (soaked in salt water, washed and drained) 500 g

Minced garlic 2 tbsp

Scallions (cut into sections) 2

Dried chili peppers 30 g

Pixian bean paste 1 tbsp

Cooking wine 1 tbsp

Sichuan peppercorn powder 1 tsp

Sesame oil 1 tsp

Salt a pinch

Chicken bouillon a pinch

Instructions

Prepare Ingredients

Soak the river snails in salt water, then wash and drain them; cut the scallions into sections and set aside.

Stir-fry

Add 2 tbsp of oil to a wok, stir-fry dried chili peppers, Pixian bean paste, and Sichuan peppercorn powder until fragrant, then add the river snails and stir-fry vigorously, add 1 tbsp of cooking wine and continue to stir-fry quickly for a while.

Simmer to absorb flavor

After the aromas are released, add a small amount of water, then add the scallion sections, minced garlic, salt, and chicken bouillon, simmer until the flavors are absorbed, drizzle with sesame oil before serving and toss to coat.