Pork-Stuffed River Snails
River snails are rich in protein and fat. Despite its elaborate name, stuffed river snails (田螺塞肉) are surprisingly simple to prepare. Blanch the snails, extract the meat, and finely chop it. Combine with seasoned ground pork, refill the shells, then braise with aromatics and seasonings. The result is a savory, flavorful stuffed river snail dish.
Ingredients
river snails
20 pieces
ground pork
250g
scallion
to taste
ginger
1 chunk
garlic
1 head
black pepper
a pinch
cooking wine
to taste
light soy sauce
to taste
dark soy sauce
to taste
oyster sauce
to taste
dried chilies
2
white sugar
to taste
Instructions
1
Step 1
Prepare all ingredients.
2
Step 2
Clean the shells of the river snails, cut off the tails, and blanch.
3
Step 3
Use a toothpick to remove the snail meat.
4
Step 4
Keep only the snail heads, add salt and rub evenly, rinse with clean water, and repeat twice to remove mucus.
5
Step 5
Mince the ground pork and snail meat, then add minced scallion, ginger, cooking wine, oyster sauce, light soy sauce, white sugar, and black pepper.
6
Step 6
Stir in one direction until the mixture becomes sticky and elastic.
7
Step 7
Stuff the well-mixed meat filling into the river snail shells.
8
Step 8
Heat the pan, add cool oil, then stir-fry scallion, ginger slices, garlic, and dried chilies until fragrant.
9
Step 9
Add dark soy sauce, light soy sauce, cooking wine, water, and white sugar.
10
Step 10
Add the river snails and bring to a boil.
11
Step 11
Turn to low heat and simmer for about half an hour.
12
Step 12
The pork-stuffed river snails are ready.
