Hot-and-Sour Snail Meat
Made from the prized essence of river snails, tossed with pickled sour chili peppers and Chinese chives. A balanced blend of tangy and spicy notes with a rich, fragrant aroma.
Ingredients
snail meat (washed clean)
400 g
cooked ground pork
50 g
cooked chicken (shredded)
50 g
pickled chili peppers
50 g
Chinese chives (washed and finely chopped)
50 g
vinegar
40 g
sweet soy sauce
30 g
soy sauce
30 g
sesame oil
30 g
fine salt
12 g
chili oil
5 g
MSG
2 g
minced garlic and ginger
5 g
ground pepper
3 g
clear meat broth
400 ml
Instructions
1
Step 1
Wash the snail meat thoroughly. Shred the chicken and pickled chili peppers. Wash the Chinese chives and finely chop them.
2
Step 2
Heat a wok over high heat and add the sesame oil. Once it reaches roughly 70% of its smoking temperature, add the ground pork and stir-fry until thoroughly cooked. Add the chicken and toss to combine. Transfer to a plate, mix with the chopped Chinese chives, and set aside.
3
Step 3
Set the wok over high heat and add water. When it boils, add 8 g of salt and blanch the snail meat until about 80% cooked. Remove it and place it in the plate with the pork. Pour off the water, then add the clear meat broth, sweet soy sauce, soy sauce, the remaining 4 g of salt, MSG, ground pepper, vinegar, chili peppers, chili oil, and the minced garlic and ginger. When the sauce boils, pour it over the meat and serve.
