Sautéed Sea Snail Slices with Fermented Rice Mash

Name: Sautéed Sea Snail Slices with Fermented Rice Mash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 400 g Sea snail meat (sliced thin, blanched and tossed with Shaoxing wine); 10 g Rehydrated flower mushrooms (sliced); 75 g Winter bamboo shoots (sliced); 20 g Fermented rice mash; Scallion whites (sliced and combined with clear broth and seasonings to make a braising liquid), to taste; Clear broth (combined with scallion whites and seasonings to make a braising liquid), to taste; Shaoxing wine (for tossing with the snail slices), to taste; Minced garlic and ginger (for sizzling the wok), to taste

A Fujian dish of blanched sliced sea snail meat, stir-fried with winter bamboo shoots, flower shiitake mushrooms, and fermented rice wine lees.

30 min

Easy

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Sautéed Sea Snail Slices with Fermented Rice Mash

Ingredients

Sea snail meat (sliced thin, blanched and tossed with Shaoxing wine) 400 g

Rehydrated flower mushrooms (sliced) 10 g

Winter bamboo shoots (sliced) 75 g

Fermented rice mash 20 g

Scallion whites (sliced and combined with clear broth and seasonings to make a braising liquid) to taste

Clear broth (combined with scallion whites and seasonings to make a braising liquid) to taste

Shaoxing wine (for tossing with the snail slices) to taste

Minced garlic and ginger (for sizzling the wok) to taste

Instructions

Step 1

Slice the sea snail meat thinly, blanch it and toss with Shaoxing wine. Slice the winter bamboo shoots and flower mushrooms. Slice the scallion whites and combine them with the clear broth and seasonings to make a braising liquid.

Step 2

Pass the winter bamboo shoot slices through hot oil to blanch-fry.

Step 3

Sizzle the minced garlic and ginger in the wok, then add the fermented rice mash, flower mushrooms, and bamboo shoot slices. Pour in the braising liquid, add the snail slices, toss briefly, plate, and serve.