This hot pot is made with yellow snails produced in the inner rivers of Sichuan as the main ingredient and various fresh flavorful auxiliary ingredients. The countryside flavor is rich, delicious, nutritious, and can be eaten in all seasons. Eaten in summer, it can clear away heat and dampness, eliminate thirst, and can also assist in the treatment of edema, foot odor and other conditions.

Ingredients: (4 servings)

600 grams of snails, lean pork, chicken wings, enoki mushrooms, lettuce, seaweed 100 grams each, 150 grams of squid, 50 grams of pea shoots.

Seasoning: pickled red pepper loo grams, pickled ginger, mash juice 50 grams each, 3 grams of pepper, 35 grams of green onions, 5 grams of monosodium glutamate (MSG), 10 grams of salt, 5 grams of vinegar, 3,000 grams of fresh soup, 150 grams of lard.

The practice of snail hot pot

1. snail first put in the water repeatedly cleaned with an old toothbrush one by one to brush off the surface of all kinds of dirt, and then cut off the tail, and then put in the water, plus a small amount of cooking oil static, to promote its body dirt all discharged. After an hour, rinse with water and plate. Remove the sinews from the lean pork and slice it into large, thin slices. Chicken wings to remove all stumps, clean, into the boiling water blanch, a cut into two. Water squid clean, cut into pieces. Needle mushrooms remove the root and moldy parts, wash and drain. Lettuce peeled, cut into strips. Wash and cut seaweed into strips. Wash pea shoots. The above ingredients were on a plate, arranged around the hot pot.

2. frying pan on the fire, under the lard burned to fifty percent hot, under the bubble chili pepper section, bubble ginger, fried flavor, then under the salt, vinegar, mash juice fried, add fresh broth boil, then add pepper, open the pot to beat off the froth, poured into the hot pot, ignition boil, under the green onion section, monosodium glutamate (MSG), then under the group of snails to cook for 30 minutes, you can hot food and other meat and vegetarian raw materials. The snails can be eaten only after they are cooked through.

The flavor plate can be mixed with minced ginger, vinegar, sesame oil and salt, each from a plate.

Note: As snails grow in water, they may be contaminated and carry disease-causing microorganisms and must be cooked thoroughly. In the process of eating to add fresh soup and salt seasoning, vinegar is also essential, one is to increase the aroma, the second is conducive to sterilization, digestive.