Seasoning: cooking wine 50g monosodium glutamate 20g salt 15g soy sauce 100g pepper 20g ginger 5g onion 5g salad oil 50g sesame oil 10g each.

Practice of snail meat stuffing:

1. Chop pork into minced meat;

2. Wash the snail and take out the snail meat;

3. Mix the snail meat with minced meat, add salt, monosodium glutamate, pepper and yellow wine, mix well and stuff into the snail shell;

4. Put the pan on fire, put oil, stir fry the pan with ginger and onion, add snail, add yellow wine, monosodium glutamate, pepper, soy sauce and water, and bring to a boil;

5. Cover and simmer for about 15 minutes, and pour the sesame oil out of the pot.

For more information about snail stuffing, please see Mint.com Food Bank/Restaurants/Snail Stuffing.