Pork-Stuffed Snails
Stuff ground pork into snail shells, then stir-fry and braise until the broth becomes rich and full-bodied with a distinctive flavor.
Ingredients
snails (tail trimmed, rested to purge sand, meat extracted)
500 g
ground pork
250 g
egg
1
cooking wine
20 g
soy sauce
15 g
salt
1 g
MSG
1 g
sugar
5 g
scallions (for sautéing)
to taste
ginger (for sautéing)
to taste
star anise
5
lard
50 g
dry starch
15 g
meat broth
500 g
Instructions
1
Step 1
Trim the snail tails, then let them rest for two days to fully purge all sand and grit.
2
Step 2
Combine the ground pork with the egg, salt, MSG, cooking wine, and starch until well mixed.
3
Step 3
Use scissors to extract the snail meat from the shells. Finely chop the tail meat and mix it into the pork filling. Then pack the filling back into the shells, reattach the snail heads, and restore each snail to its whole original shape.
4
Step 4
Heat oil in a pan, add the scallions and ginger and stir-fry to release aroma, then add the snails and briefly stir-fry. Splash in the cooking wine, add the soy sauce, sugar, salt, MSG, broth, and star anise. Simmer for 10 minutes, discard the star anise, reduce the sauce until thickened, then transfer to a plate and serve.
