8 imported snails, appropriate amount of red wine, a little foie gras and appropriate amount of mozzarella cheese.

working methods

1. Wash imported snails, remove impurities and mud from intestines, simmer with red wine first, then add foie gras on low heat, stir-fry and put in a baking tray.

2. Add the raw juice of stewed snails to the baking tray, put the mala cheese on it, and bake in the oven at 375℃ for about 5 minutes until the cheese melts.