The flavor of Xintian sand snails, mainly its production of exquisite, can be roughly divided into the selection, raw, chopped, fried, boiled five procedures. First choose the size of equal live iron snail, into the water and a few drops of tea oil; over one to two days, so that it spit out the sludge impurities. And then wash with water, chopped into the mud of lean meat mixed into the water and mix well, poured into the basin, so that the snail full of food. Then cut off the end of the snail, scrub clean, put into the red hot iron pot, a little fried dry moisture, add the right amount of tea oil, and then add salt and a small amount of rice wine and stir fry, followed by ginger, scallions, garlic, chili, perilla, soy sauce and other condiments, uniformly sprinkled on the surface of the iron snail, pouring broth, cover the boiling a few minutes to come out of the pot dripping with raw tea oil, but not sweet and fragrant, not tender and not crispy when boiled for a long time.
Eating sand snails but also the law, drink the mouth should be close to the head of the screw, drink the gas to be appropriate, too much force will choke, not enough force to drink out of the meat. Therefore, newcomers to the foreign guests, often look at the "snail" sigh, it is difficult to appreciate the food of this dish is unique to the fun.
Eating method: sand snail is delicious, but eating method is not right, snail meat will not drink. For this reason, the mouth should be close to the snail shell when eating snails. Lips narrowed to the same size as the mouth of the snail, drink air properly. If you still can not drink out of the conch meat, can use the mouth in the end of the conch a suck, and then drink conch.
(No picture, welcome to provide.)