24 pieces of snail meat, 300g of potatoes, 30g of minced garlic, onion butter 100g, 200g of beef soup, 20g of red oil salad oil, a little salt, pepper, French brandy, cinnamon and 50g of carrots.

Operation:

1. Steamed potatoes in a cage, peeled, placed on a chopping board, pressed into fine mud, shoveled into a bowl, mixed with salt and a little butter, and made into mashed potatoes for later use.

2. Wash the snail meat, put it in a pot, add 30g of onion, carrot, celery stalk (leave leaves for later use), cinnamon and appropriate amount of water, and cook for 10 minute to remove impurities.

3. Pour 30g salad oil and butter into a hot pot, add 70g minced garlic and onion, stir-fry snail meat together, cook French brandy, add salt, red oil, pepper and beef thick soup, simmer for 1 hour until snail meat is slightly rotten, and collect thick soup.

4. Choose 24 first-class snail shells, wash them, scald them with boiling water for 1-2 minutes, and take them out. Insert 2 pieces of snail meat into each snail shell, chop celery leaves into mud, add minced garlic and butter, mix well, mix cream mud respectively, and seal the mouth of snail shell. Take 12 small plates, put mashed potatoes into the plates with the snail mouth facing up, put two in each plate, then put them in the oven (temperature 250-300 degrees Celsius), bake for about 12 minutes, and take them out. Each plate can be equipped with 1 small fork.