Escargot Stuffed Meat
1.
10 escargots 200g pork stuffing, appropriate amount of cornstarch, 5g salt, 2g powdered pepper, 10ml cooking wine, appropriate amount of scallion, ginger and garlic, 2g sugar.
2.
Wash the snail shell, put it in boiling water for 2 minutes to pick up, cut off the tail with scissors, pick out the snail meat and remove the intestines, rub the snail meat with a little salt to wash away the sticky matter, and then rinse and drain the water.
3.
Chop the snail meat and add it to the minced pork.
4.
Add seasonings to the minced meat and stir until it becomes vigorous.
5.
Stuff the minced meat into the escargot shell and put it in the Fangtai steamer. The Fangtai steamer selects the normal steaming mode, and steams for 15 minutes at 100°C.
6.
carry out.
Tips:
Three small details are very important: 1. Use enough ginger and spring onion. In addition to the meat filling, the snail shell also needs to be boiled with spring onion and ginger water to remove the peculiar smell; 2. The meat filling should not be too full; 3. Use lard and sesame oil to season Only fragrant.
