2. Practice: Bullacta exarata with large body and thin shell, thick abdomen and feet, no sand in the body, red feet and yellow mouth, full of meat and no broken shell is selected as the processing raw material.

3. Put the selected mud snail into a bucket, add 20%-23% salt water (Baume degree is 24), and quickly stir evenly until foam is generated. Then, let stand for 3 -4 hours.

4. Pick up the mud snail soaked in salt water, spread it on the screen, rinse it with clear water and dry it slightly.

5. Put the washed mud snail into the barrel again, add 20%-22% salt water and stir evenly. The next day, cover the bamboo curtain and press the stone to prevent the snail from floating from the salt water. The curing time is about half a month.

6. Pick up the pickled mud snail from the barrel, classify it according to the specifications, and put it in different jars and jars. Each jar and jar should not be too full, and salt water should not be added.

7. Pour the brine in the pickled snail into the pot, add appropriate amount of fennel, cinnamon and ginger slices, boil for 10 minute, and then cool and filter to obtain the brine.

8. Add the marinade into the mud snail jar and jar until the mud snail is submerged, and add yellow wine accounting for 5% of the weight of the mud snail.

9. After feeding, seal the pots and jars for 10 day, which is the finished product of drunken snails.