River Snails
An everyday dish showcasing fresh, seasonal early-spring river snails, cooked with oil, wine, and soy sauce. Precise heat control is essential.
Ingredients
River snails (tails snipped, soaked in clean water to purge grit)
to taste
Oil
to taste
Cooking wine
to taste
Soy sauce
to taste
Fermented rice mash juice (lightly mixed, optional)
to taste
Instructions
1
Clean
Soak the snails in clean water to purge the grit and mud.
2
Stir-fry
Cook with oil, cooking wine, and soy sauce over carefully controlled heat—if the heat is too high or too low, the meat turns tough and is difficult to extract from the shell.
3
Steam
Alternatively, after seasoning, place the snails over a pot of rice and steam until cooked through; stirring in a little fermented rice mash juice yields a particularly aromatic and flavorful result.
