River Snail Stewed Egg
Finely mince the river snail meat and blend evenly with beaten egg, then steam over water (bain-marie) until set. The finished dish is tender with a silky, soft texture.
Ingredients
river snails (remove meat with sharp knife, wash, chop into fine pieces)
500 g
eggs (crack into a bowl)
4
water
about 600 g
Shaoxing wine
5 g
salt
5 g
minced scallion
5 g
MSG
1 g
lard (drizzle into the bowl)
20 g
boiling water (for stewing)
500 g
white pepper powder (sprinkle on finished dish)
1 g
Instructions
1
Preparation
Remove the river snail meat with a sharp knife, wash, chop into fine pieces, place in a bowl, crack in the eggs, mix well, then add minced scallion, salt, MSG, Shaoxing wine, and about 600 g water, stir until smooth, drizzle in the lard.
2
Cooking
Place the bowl with the egg mixture in a pot, add 500 g boiling water, cover the pot, simmer on low heat for about 30 minutes, remove the stewed egg, sprinkle with white pepper powder, and serve.
