1. Prepare ingredients: minced meat, escargot.
2. Add minced green onion, minced ginger, salt, white pepper, and cooking wine in the minced meat, stir clockwise to increase the tendons, set aside.
3. Wash the snails, cut the tails of the snails with scissors, pick out the meat, remove the tails for later use, and save the shells.
4. Cut off the meat and mince, and set aside on screw caps.
5. Put the mixed minced meat into the snail mud and mix into the snail filling.
6. Then put the escargot filling into the snail, and then press the screw cover, the whole snail shape is still restored.
7. Heat oil in a pan, add shredded ginger, add snails, and stir-fry.
8. Add cooking wine, salt, sugar, dark soy sauce, Lao Ganma and appropriate amount of water, and turn to a medium-low heat for 10 minutes.
9. Finally, add chicken essence, sprinkle with chopped green onion, stir well and put on a plate.
Tips:Edible snails should be boiled for more than 10 minutes to prevent infection of germs and parasites.
