Escargot Stuffed Meat
by Lan Daier
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Pick 20 large snails and raise them at least one day in advance so that they can spit out the mud and sand, and then wash them for later use.
2. Bring the water to a boil, boil the escargots in a pot for 1,2 minutes and remove them. Use a needle to pick out the escargot meat with a needle. Wash the meat and escargot shells separately and set aside.
3. Chop the escargot meat
4. Stir the ground snail meat and minced pork together, add a little salt, soy sauce, cooking wine, white pepper, and minced green onion and ginger.
5. Put the well-stirred meat into the escargot shells, and then cover the escargots.
6. Heat the pan, add a little oil, add the onion, ginger, garlic and dried chili, sauté fragrant, pour in the escargot, stir-fry slightly, add water to a high heat, boil, add cooking wine, very fresh soy sauce, (if you like heavy color, you can add some old soy sauce to color ) Freshen with a little sugar, cover and simmer for ten minutes on low heat.
7. Then harvest the juice over high heat, put it on a plate, and sprinkle a little chives.
