Escargot Pork Balls-a Convenient Way to Eat Escargot Stuffed Meat

Name: Escargot Pork Balls-a Convenient Way to Eat Escargot Stuffed Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Minced meat; 1 catty Snail; 5 or six flowers Dried shiitake mushrooms; A small amount ginger; A small amount Chopped green onions; 2 tablespoons Cooking Wine; 1 tablespoon salt; 1 piece egg; 2 tablespoons Soy sauce; 2 tablespoons Sugar

by Little Yuer HiJade

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The traditional Chinese dish of snail stuffed meat is mainly a taste, but I have only cooked it twice in a long time-the process of cooking is troublesome, and the process of eating is troublesome, because if the stuffing is too tight or too tight, eat it It's not fun but irritability😂.

Therefore, this simplified recipe is not annoying but also relieves gluttony. After all, the taste of snail meat and pork is very delicious. "

Escargot Pork Balls-a Convenient Way to Eat Escargot Stuffed Meat

1. When buying the large snails, let the stall owner help to cut off the butt. After buying it, soak it in clean water for 1 hour. A few drops of sesame oil in the water will help to spit out the mud. * It doesn't matter if you don't have time to soak, because this dish will take out the snail meat and clean it. Soak the mushrooms in hot water. Boil water in a pot, add the snails after the water boils, blanch for two minutes, remove them, and rinse with cold water.

Escargot Pork Balls-a Convenient Way to Eat Escargot Stuffed Meat recipe

2. Pick out the snail meat with small scissors and don't use the internal organs. Keep the shell for later use. The shiitake mushrooms need to be changed several times, rubbed and soaked.

3. The snail meat and shiitake mushrooms are minced with a cooking machine or stuffed with minced meat. They can only be chopped by hand without tools. Put it with the minced meat, add an egg, a tablespoon of light soy sauce, cooking wine, sugar, minced green onion and ginger, and a little starch. Stir in a clockwise direction. Heat a pot of oil.

4. After stirring up, take a suitable size and throw it back and forth between two palms, and toss it into a ball.

5. Fry the meatballs in hot oil until golden and remove them for later use.

6. After all is fried, put it in a clean wok, do not put any oil, add a small amount of light soy sauce, a star anise, sugar and a little water, boil and turn to medium heat, simmer for 15 minutes (the specific time depends on the size of the meatballs)