Snail 1 000g, pork belly 200g, two pieces of ginger, three cloves of garlic, five chives, three rice peppers, three tablespoons of cooking wine, a little sugar, a little sesame oil, a little lard, a little soy sauce and an egg1piece.

2. Practice:

(1) Wash the snail, and carefully brush off the dirt and weeds on the surface with a small brush.

(2) After the hot water boils, add ginger slices, onion knots and a spoonful of cooking wine, add the snail, blanch and take it out.

(3) Pick out the snail meat with a toothpick, paying attention to keeping only the firmer meat on the head, and the rest can't be eaten.

(4) Picked snail meat and snail shells.

(5) Put cold water into the pot, add ginger slices, onion knots and cooking wine to boil again, add snail shells and cook for about 15 minutes to remove its fishy smell. Take it out and rinse it again with clear water.

(6) Chop the pork into minced meat, add salt to taste, and then add onion and Jiang Shui to stir.

(7) Add sugar, cooking wine, soy sauce, and egg liquid to stir in the same direction, then add starch and mix well.

(8) Chop the snail meat and stir it evenly with the pork paste.

(9) Take a proper amount and fill it in the screw shell.

(10) Be careful not to fill it too full, otherwise it will easily swell and overflow during heating, which will affect the appearance.

(1 1) Chop shallots, and chop ginger, garlic and rice pepper for later use.

(12) Boil lard in a hot pot.

(13) Stir-fry onion, ginger, garlic and rice pepper powder over low heat to give a fragrance.

(14) Stir-fry the snails.

(15) Add soy sauce, sugar and water to boil, and then turn to low heat for 10 minutes. Finally, turn to a big fire, pour in a little sesame oil to collect the juice and start the pot.

(16) Pay attention to use enough onion and ginger, and blanch the snail shell separately, so that the stewed meat of the snail can be fat and delicious.