Material selection: choose the snail with large body, thin shell, thick belly, no sand in the body, yellow lipstick, full meat and no broken shell as the processing raw material. Around midsummer, mud snails are particularly tender, smooth and plump, which is the golden season for harvesting and processing.

Salt bubble: put the selected snails into a bucket, add 20%-23% salt water (Baume degree is 24), and stir quickly until foam is produced. Then, let stand for 3 -4 hours.

Rinse: Pick up the mud snail soaked in salt water, spread it on the screen, rinse it with clear water and dry it slightly.

Pickling: put the washed snail into a bucket, add 20%-22% salt water and stir well. 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.

Grading: Take the pickled mud snail out of the barrel, grade it according to the specifications, and put it into different jars and jars respectively. Each jar and jar should not be too full, and salt water should not be added.

Brine production: pour the brine in the pickled snail into a pot, add appropriate amount of fennel, cinnamon and ginger slices, boil for 10 minute, then cool and filter to get the brine.

Feeding: add marinade in the mud snail jar and jar until the mud snail is submerged, and add yellow wine with a weight of 5% of the mud snail.

Sealing: seal the filled mud snail cylinder and cylinder for 10 day, that is, the finished product can be stored or sold.