If you want to do it yourself, you can do it yourself. The way to do it is as follows:
Drunk mud snail, referred to as drunk snail, is produced in the coastal areas of Jiangsu and Zhejiang. Its taste is sweet and crisp, salty and fresh, and its flavor is unique. The main treatment methods are:
1. The raw materials used are snails with large and thin shells, thick belly feet, no sand in the body, red and yellow feet, full and hidden meat and no broken shells. Around midsummer, mud snails are particularly tender, smooth and plump, which is the golden season for harvesting and processing.
2. Salt soaking Put the selected snails into a bucket, add 20%~ 23% salt water (Baume's degree is 24), and quickly stir evenly until foam is produced. Then, let stand for 3-4 hours.
Step 3 rinse. Pick up the mud snail soaked in salt water, spread it on the screen, rinse it with clear water and dry it slightly.
4. Pickling: put the washed mud snail into the barrel again, add 20%~22% salt water and stir evenly. The next day, cover the bamboo curtain and press the stone to prevent the snail from floating from the salt water. The curing time is about half a month.
5. Grading: Take the pickled snails out of the barrel, grade them according to the specifications and put them in different jars. Each jar and jar should not be too full, and salt water should not be added.
6. Brine production: pour the brine of pickled snails into a pot, add appropriate amount of fennel, cinnamon and ginger slices, boil for 10 minute, and then cool and filter to obtain the brine.
7. Feeding: add marinade in the mud snail jar and jar until the mud snail is submerged, and add yellow wine accounting for 5% of the weight of the mud snail.
8. seal. After feeding, the jars of the bullacta exarata are sealed and stored for 10 days, which is the finished product of the drunken bullacta exarata.