loosiesis very liked by southernersingredients, There are many ways to prepare loyseau (a type of freshwater snail), but they often have a soil-like smell. To remove this odor, it's advisable to soak the loyseau in clean water for 1-2 days before cooking. You can also add some cooking oil to help expel impurities and remove the earthy taste. Afterward, clip off the tail end, wash them thoroughly, and they are ready to use. The most common way to cook loyseau is stir-frying. It can also be prepared by marinating or quickly stir-frying. Below, we will detail the methods for cooking loyseau!

loshuǐroast chickenThe method

Ingredients preparation

400 grams of light chicken, 150 grams of lice shellsKouhai10 grains, 8 pickled peppers,Jiang20 grams of grains, 15 grams of garlic slices, 10 grams of green onion flakes, salt, sugarpepper powder, Shu Fortified Wine,peanutsOil as needed.

Steps to follow

1. Soak the looys (a type of snail) in clear water for 1 day to remove impurities, wash and drain the water. Prepare the chicken by cutting it into chunks.

2. Bring the pot to a boil, add oil, and sauté the garlic slices, Sichuan peppercorns, pickled peppers, and ginger granules. Add the chicken pieces and stir-fry over high heat until they change color. Then add the lice, continue stir-frying, add rice wine, water, salt, and sugar for seasoning. Cook on medium heat for 15 minutes. Garnish with scallions before serving.

Tip

1. The snails must be cleaned by keeping them in clear water.

To prevent bacterial and parasitic infections, make sure to cook snails thoroughly before eating. It is best to boil them for more than 10 minutes.

How to make spicy snail kernels

Food preparation

750 grams of lice shells, 15 grams of scallion whites cut into segments, 15 grams of ginger slices, star anise, cinnamonstar anise, Sichuan pepper and dried ingredients in small amountschili pepper10 grams,fine salt2 tablespoons,Doubansauce3 tablespoons, 1 teaspoon sweet bean saucesoy sauce4 teaspoons, 1 tablespoon of soy sauce wineSugar（）monosodium glutamate, an appropriate amount of vegetable oil.

Steps

1. Clean the loy shou (limpets), place them in a bowl, add clear water, fine salt, and a little plant oil, mix well, soak for 1 day to expel sand, then wash repeatedly with clean water, remove and drain.

Boil an appropriate amount of water in a pot, add livers, cook until done, remove and serve in a bowl.

3. Heat the pot and add oil. Add sliced green onions, ginger slices, bay leaves, cinnamon sticks, star anise, Sichuan peppercorns, and dried red peppers and fry for a moment.

4. Add the douban sauce, sweet bean sauce, cooking wine, soy sauce, sugar, and monosodium glutamate, stir-fry until fragrant, then add the luoshi, switch to high heat and stir-fry evenly, then remove from heat and serve in a dish.

The method for making water caltrop screw soup is as follows:

Ingredients preparation

Cyperus rotundus 250 grams, river clams 500 grams, Poria cocos 15 grams, smallfennel10 grams, ginger slices, saltmonosodium glutamateAll in moderation.

Steps

1. Peel and wash the taro, cut each into two halves; wash the freshwater snails; clean the poria, fennel seeds, and ginger slices.

2. Place an appropriate amount of water in a stew pot and bring it to a boil. Add the clams and blanch them.bloodSqueeze out and wash thoroughly.

3. Put the pig fungus, fennel seeds, litoral snail, taro, and ginger slices in a sand pot, add an appropriate amount of water, bring to a boil over high heat, then switch to low heat.soup pot2 hours, season with salt and chicken essence.

Chinese yellow onioneat snail meat

Ingredients preparation

loshis 1000 grams, yellow leek 200 grams, chili threads,dòu chǐ, fine salt, ricevinegar, an appropriate amount of white wine and plant oil.

Steps

1. Place the loyshells in a basin of clear water, add rice vinegar, and let them soak to expel sand. Use pliers to clip a small portion of the tail end of the loyshells.

2. boil it for a moment in boiling water, then remove and cool it, using a toothpick toclam meatpick out, wash clean; cut yellow onions into small pieces after washing them clean.

3. Heat oil in a wok, add fermented black beans and stir-fry until fragrant, then add the crayfish meat and stir-fry briefly, followed by adding scallion segments and chili threads, add white liquor and seasoned salt, stir-fry evenly, and serve out.