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Method:
Remove the rough flesh of field snails
and clean. Soak them in salt water to rid of sand. Change
water frequently. Soak them about 4-5 hours. Then wash and
drain. Cut scallion in 3cm length. Slice garlic and red
chili. Discard the rough stem of basil leaves and wash them for
preparation. Fry briefly sliced ginger, garlic and chili first
with 2 tablespoons oil. Put field snails in and stir. Pour
oyster sauce in and add seasonings, scallion and basil leaves to fry a
moment. Pour a dash of cooking wine just before removing onto a
plate and serve.
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