Preparation materials: 500g of mud snail, appropriate amount of salt water, a small amount of fennel, appropriate amount of cinnamon and appropriate amount of ginger slices.

1. Choose some mud snails with big body and thin shell, thick abdomen and feet, no sand in the body, red feet and yellow mouth, full meat and no broken shells as the main raw materials, and clean them.

2. Put the snail into the salt water, stir it evenly until it produces foam, and then let it stand for about 4 hours.

3. Take out the pickled mud snail, wash it with clear water, remove it and drain it.

4. Put the snail into the salt water again, stir it evenly, marinate it for one day, and then press it with stones to prevent the snail from floating from the salt water. The curing time is about half a month.

5. Take out the pickled mud snail and pour it into the pot. Add fennel, cinnamon and ginger slices and cook for about ten minutes. Cooling and filtering to obtain marinade.

6. Add marinade into the mud snail tank until the mud snail is submerged, and then add yellow wine accounting for 5% of the total weight of the mud snail.

7. Seal the mud snail cylinder and store it for about ten days before eating.