If you want to do it yourself, you can, drunken mud snail practice is as follows:
Drunken mud snail referred to as the drunken snail, produced in the coastal areas of Jiangsu, Zhejiang and other places. Its flavor is sweet and crispy, salty and fresh, unique flavor. Processing of the main methods are:
1. Selection of materials Selection of body shell thin, abdominal foot fat, no sand in the body, foot red mouth yellow, full of meat, no broken shells of the mud snail for processing raw materials. Before and after midsummer, the mud snail extra crispy and full of fat, for the harvesting, processing of the golden season.
2. Salt soak selected mud snails in a bucket, add 20% to 23% of the brine (Baume degrees of 24), stirring quickly and evenly, until the foam. Then, leave it for 3 hours to 4 hours.
3. Rinse the brine-soaked mudsnails up, spread on the sieve, rinse with water, and slightly dry.
4. Pickling Put the washed mud snails in a bucket, add 20% to 22% of the brine, mix well. The next day, covered with bamboo curtains, pressed on the stone, do not make the mud snail from the salt water to float. Curing time is about half a month or so.
5. Grading will be pickled mud snails from the barrel, according to specifications, graded, respectively, loaded into different altars, cans. Each altar, cans can not be filled too full, in order to add brine.
6. Make the brine will be pickled mud snail salt water poured into the pot, add the right amount of fennel, cinnamon, ginger, etc., boil for 10 minutes, after cooling, filtering, that is, the brine.
7. add material to the mud snail altar, cans, add brine to the mud snail submerged mud snail, and add the mud snail weight 5% of the yellow wine.
8. Seal the mud snail altar after adding material, cans sealed, stored for 10 days, that is, the drunken mud snail finished products.
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