Field snail stuffed with meat

Recipe Recommendations

• River snail appropriate amount
• meat emulsion appropriate amount
• green onions appropriate amount
• ginger appropriate amount
• millet pepper appropriate amount
• pepper appropriate amount
• ginger powder appropriate amount
• rice wine appropriate amount
• salt appropriate amount
• chicken essence appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• corn oil appropriate amount

• slightly spicy
• burn
• an hour
• ordinary

Steps for Field snail stuffed with meat

1

Put the field snail in a large pot and cook, bring to a boil, and continue to cook for a few minutes.

2

Pour out the cooked river snail and rinse off the foam, pick out the river snail meat with a bamboo stick, and remove the unwanted parts. (Try to pick up the field snails as clean as possible because they need to use field snails)

3

Select the cleaned shell and brush it with a toothbrush.

4

Add salt and rice wine to the river snail meat, squeeze it for a few minutes, and rinse it with clean water. (Repeat it several times to remove the earthy taste of the snail)

5

Chop the washed river snail meat and add it to the meat paste. Add salt, rice wine, pepper powder, ginger powder, chicken essence, and oil-guzzling soy sauce and mix well.

6

Stuff the mixture of meat emulsion and field snail meat into the washed field snail shells.

7

Heat the oil pan, add shredded green onions, ginger, and millet peppers and stir fry until fragrant.

8

Pour in the field snails stuffed with meat and stir fry. Add rice wine, salt, soy sauce, and chicken essence, stir fry well, then add appropriate amount of water and cook for 7 or 8 minutes, add a small amount of white sugar to freshen up, dry the soup and turn off the heat.

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