1000g snail, 200g pork belly, two slices of ginger, three cloves of garlic, five chives, three rice peppers, three tablespoons of cooking wine, a little sugar, a little sesame oil, a proper amount of lard, a proper amount of soy sauce, 1 egg.

2. Practice:

(1) Wash the snail and carefully brush off the dirt and weeds on the surface with a small brush.

(2) After the hot water is boiled, add ginger slices, onion knots and a spoonful of cooking wine, add river snails, blanch them and take them out.

(3) Pick out the snail meat with a toothpick, paying attention to keeping only the meat that is tight on the head, and the rest can't be eaten.

(4) Picked snail meat and snail shell.

(5) Put cold water into the pot, add ginger slices, scallion knots and cooking wine to boil again, and add snail shells to cook for about 15 minutes to remove its fishy smell. Take it out and rinse it again with clean water.

(6) Chop pork into minced meat, add salt to taste, then add onion and Jiang Shui and stir.

(7) Add sugar, cooking wine, soy sauce and egg liquid and stir in the same direction, then add starch and mix well.

(8) Chop the snail meat and stir it evenly with the pork paste.

(9) Take an appropriate amount and fill it in the shell of the screw.

(10) Be careful not to fill it too full, otherwise it will easily swell and overflow when heated, which will affect the appearance.

(1 1) Chop shallots, and chop ginger, garlic and rice pepper for later use.

(12) Boil lard.

(13) Add onion, ginger, garlic and rice pepper powder, stir-fry over low heat to give a fragrance.

(14) Fried snails.

(15) Add soy sauce, sugar and water to boil, and then turn to low heat 10 minute. Finally, turn to a big fire, pour in a little sesame oil and collect the juice.

(16) Pay attention to use enough onion and ginger to separate the snail shells, so that the stewed snail meat can be fat and delicious.