1. The tail of the escargot I bought has been cut off. Brush the outside with a toothbrush
2. Put some ginger slices and green onion knots in the pot, boil water, boil for 5 minutes after the water is boiled
3. Remove and drain the water
4. Take a snail, take off its cover first, then use a toothpick to pick out the meat intact, and pinch off the back
5. This is processed. The three parts we need are throwing away the mud sausage.
6. Cut the snail meat into thin slices and mince
7. Take a pot, add minced snail meat and pork paste
8. Add the right amount of minced ginger and shallot
9. Add cooking wine, salt, light soy sauce, white pepper, egg white and sesame oil
10. Stir in one direction
11. Take an empty snail shell, use a spoon to take a proper amount of stuffing and fill it into the empty
12. Put on the escargot lid
13. This is the finished semi-finished product
14. Stir fragrant ginger and garlic slices in a frying pan
15. Put the escargots and stir fry for a while and add the cooking wine
16. Add salt, light soy sauce, dark soy sauce and stir fry evenly
17. Add appropriate amount of water and bean paste and mix well
18. I also added a little sugar and boiled until the juice thickened
19. Sprinkle chopped green onion with sesame oil before boiling
20. Out of the pot and plate
Tips:Don’t put too much meat into it, or it won’t come out. I dig with chopsticks, so I can’t dig at the bend! I wonder if there is a better way?
