Main ingredients

Snail meat

400g

Pork belly

350g

Accessories

Oil

An appropriate amount

Salt

An appropriate amount

Onion

An appropriate amount

Cooking wine

25ml

Dark soy sauce

10ml

Light soy sauce

25ml

White sugar

10g

Red pepper

1 piece

Cilantro

An appropriate amount

Pepper

An appropriate amount

Garlic cloves

6 pieces

Ginger

Appropriate amount

Steps

1. Prepare all ingredients.

2. Slice the pork belly and cut the onion, ginger and pepper.

3. Blanch the snail meat in boiling water and cool it down. Add some cooking wine to the water.

4. Pour oil into the wok and saute the pork belly until fragrant.

5. Add sugar.

6. Continue to stir-fry until the pork belly turns slightly yellow.

7. Then add onion, ginger, chili and garlic cloves and continue to stir-fry until fragrant.

8. Add cooking wine and stir-fry until fragrant.

9. Add old soy sauce.

10. Add light soy sauce.

11. Fry the pork belly until it turns color.

12. Add appropriate amount of water.

13. Bring to a boil over high heat, skim off the foam, and simmer over low heat for 30 minutes.

14. Then add the snail meat.

15. Cover and continue simmering for 30 minutes.

16. Then turn to high heat and add pepper.

17. Add red pepper.

18. Add appropriate amount of salt to taste.

19. Turn off the heat when the sauce is thickened.

Tips

You can add some cooking wine to blanch the snails in boiling water to remove the fishy smell.