Escargot Stuffed Meat

Name: Escargot Stuffed Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g river snail; 200g Pork filling; a little Mustard; 1 small piece ginger; Some Shallots; 1 tsp salt; 1/2 spoon Sugar; 1 tsp Soy sauce; 10 sheets Basil leaves; 1 bottle beer; 1 tablespoon Spicy Mushroom Sauce; 1 tsp Rice wine

by You Ma Food

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

A friend once said, why don’t you eat the meat well, should you chop it up and pack it into noodles? What kind of buns, pancakes. And like the soup dumplings, don’t you just add soup to the meat? Must be so troublesome. Those who say this kind of thing seem to be a rough man, and they are not foodies. How can you understand the world of foodies? In the eyes of foodies, let alone wrapping meat in noodles, steamed buns are different from steamed buns. This time I changed it to a more troublesome one. I stuffed the meat into the snail before eating. I guess that brother would have to murmur again after seeing it. Isn't it stupid? Hey~ You don’t even understand it. Putting the meat in the snail shell and burning it not only has a unique flavor, but also the eating process is more fun, because the harder it is, the more delicious it is. The effect of digging meat, hahaha.

Escargot Stuffed Meat

1. Cut off the tail of the snails, add a few drops of edible oil to the water to keep for a day, and wash them repeatedly

2. Bring the water to a boil, add the snails and blanch for a minute to remove

3. Put the removed snails into cold water to cool down

4. Pick out the snail meat with a toothpick, put it in a basin and add 1 tablespoon of salt to wash it repeatedly to wash out the black mucus, and then rinse it off with water

5. Chop the washed snail meat

6. Add 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon rice wine, 1 teaspoon light soy sauce, pickled mustard to the meat, mix well

7. Put the snail meat together, mix well and marinate for ten minutes

8. Remove the dirt from the snail shell, and clean the shell with a brush

9. Put as much meat as possible into the snail shell, the whole mass can be taken out if it is filled with cooked meat.

10. Wash and shred perilla leaves, wash and slice ginger

11. Heat oil in a wok, add sliced ginger and sauté

12. Add the perilla and stir fry for a fragrance

13. Add the stuffed snails and stir fry evenly

14. Add a bottle of beer, no escargot

15. Add 1/2 tablespoon sugar

16. Add 1 tablespoon of spicy shiitake mushroom sauce, mix well, turn to medium heat when the water is boiled

17. After the soup becomes thick, turn off the heat, add the chopped green onion and stir well to get out of the pot. Don’t boil all the soup.

18. Then take a few pieces of perilla leaves and cut them in half, decorate them on the side of the plate, and sandwich the cooked escargots to complete the dish.