Wine-scented snail

Cuisine: Zhejiang Cuisine Taste: Bad flavor Price: 40-80 yuan features: wine aroma alcohol, fresh and tender snail meat and unique flavor. Ingredients: 300 grams of snail, 20 grams of lotus leaf, 50 grams of yellow wine, 20 grams of salt, 25 grams of ginger, 25 grams of rock sugar, 5 grams of pepper and 3 grams of sesame oil. Production method: 1. Starve the snail for 3 days, remove its muddy smell, wash it with water, break the snail shell, take out the meat, rub off the mucus on the snail head with refined salt, and wash the black film for later use. 2. Put 0.75kg of water into the pot, add salt, shredded ginger and rock sugar, boil for a while, and leave it out of the fire for 2-3 hours. 3. After cooling, mix the yellow wine, snail meat, pepper and the prepared cold salt water, put them into a small earthen jar, cover it with a lotus leaf, and seal it with jar mud. 4.48 hours later, lift the jar cover, take out the snail meat, rinse the snail meat with cold boiled water until the taste is moderate, and drain. 5. Put it in the plate again, add a little sesame oil and mix, then serve. Tip: Snail meat should be processed clean, otherwise it will affect the pure taste. When snail meat is processed, it should not be stained with oil, so that the utensils are clean, otherwise it will easily deteriorate. Food compatibility: 1. Snail: Snail meat should not be taken with traditional Chinese medicine gecko and western medicine oxytetracycline; Not suitable for eating with beef, mutton, broad beans, pork, clams, noodles, corn, melon, cantaloupe, fungus and sugar; Don't drink ice water when eating snails, otherwise it will lead to diarrhea. 2. Lotus leaves: lotus leaves are afraid of tung oil, medlar and silver.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)