Name: Escargot Stuffed Meat
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1500g river snail; 500g Pork filling; 1 piece egg; 10 pieces Shallots; 1 tablespoon Vegetable oil; 4 slices Green onions; 3 slices ginger; 1 piece star anise; 3 pcs Bai Kou; 1 Bay leaf; 1 piece Cinnamon; 3 pcs Dried red chili; 1 piece Tsaoko; Some Salt (spitting sand); 1 spoon Salt (stuffing); 2 spoons Sugar; 1/3 spoon White pepper; 2 spoons Fresh Vegetables; 1.5 tablespoons Rice wine; 1 tablespoon Soy sauce; 4 tablespoons Black Bean Soy Sauce

Escargot Stuffed Meat

by Li Xiaobin

4.8 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

Escargot Stuffed Meat

1. Add a little salt and 1/3 of the water to soak the snails for a day, and change the water every 3 hours.

2. After scrubbing, put it in a pot, add appropriate amount of water to boil, turn to low heat and cook for half an hour.

3. Use a toothpick to pick out the snail meat, remove the internal organs, and clean it.

4. Chopped.

5. Add pork filling and mix well.

6. Add salt, white pepper, 1 tablespoon of sugar, 1 tablespoon of fresh vegetables, half a tablespoon of rice wine, dark soy sauce, 2 tablespoons of black bean soy sauce, beat in eggs, add chopped green onion and mix well.

7. Stuff it into the washed escar shell.

8. Fry in an air fryer at 200 degrees for 10 minutes, or in an oil fryer, but be careful of splashing oil.

9. Add vegetable oil to the pot, add scallion, ginger, garlic, star anise, cinnamon, bay leaves, dried red pepper, grass fruit and white ko, and stir fry until fragrant.

10. Add snails and stir well.

11. Add 1 tablespoon of rice wine, 2 tablespoons of black bean soy sauce, 1 tablespoon of sugar and 1 tablespoon of fresh vegetables, stir-fry, pour in appropriate amount of water, boil, turn to low heat and simmer for half an hour.