Mud snails are eaten in different ways, each with its own characteristics. Generally iron pan frying cooked rice is very suitable, but the local people prefer to use wine marinade. The specific production method is: select a large and fresh yellow mud snail, sieve mud snail surface mucus, wash, remove water, into the container, add salt, a number of wine, and then seal the container mouth, marinated for about a week. When the time comes to take out, the fragrance of the nose.

Drunken yellow mud snails

Good processing of mud snails should be soup brine fresh, well-proportioned natural particles. (Plump meat is the best, thin meat, poor crispness is second-class). Crisp and tender taste, wine aroma in a kind of mud snail inherent pickling flavor and slightly mucus (fishy taste is poor).

Flavor: Crispy mud snail meat, strong wine flavor.

Raw materials:

No mud mud snail 750 grams, 25 grams of salt, 250 grams of yellow wine, 150 grams of sugar, 10 grams of monosodium glutamate.

Method<1>:

Newly caught mud snails with seawater wash, put into the container with salt and stir quickly, stand for a number of hours, remove the water, add salt wine, will be the container mouth seal, a week after the food,

Method<2>:

Mud snails washed and drained of water, salt pickle for 2 days, drained off the mucus, and sugar wine, MSG. sugar yellow wine, monosodium glutamate and other mixing marinade for 1 day can be eaten.