Sliced Sea Snail with Fermented Rice

Name: Sliced Sea Snail with Fermented Rice
Cuisine: Chinese
Ingredients: 400g Sea snail meat (sliced thinly, blanched and mixed with Shaoxing wine); 10g Rehydrated flower mushrooms (sliced); 75g Winter bamboo shoots (sliced); 20g Fermented rice mash; Scallion whites (sliced), as needed; Clear broth (mixed with seasonings to make a braising sauce), as needed; Shaoxing wine (for mixing with the snail meat), as needed; Minced garlic and ginger (for stir-frying), as needed; Seasonings (for making the braising sauce), as needed

A Fujian-style seafood specialty featuring tender sea snail slices stir-fried with winter bamboo shoots and flower shiitake mushrooms, finished with fragrant fermented rice wine for a rich, aromatic finish.

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Ingredients

Sea snail meat (sliced thinly, blanched and mixed with Shaoxing wine) 400g

Rehydrated flower mushrooms (sliced) 10g

Winter bamboo shoots (sliced) 75g

Fermented rice mash 20g

Scallion whites (sliced) as needed

Clear broth (mixed with seasonings to make a braising sauce) as needed

Shaoxing wine (for mixing with the snail meat) as needed

Minced garlic and ginger (for stir-frying) as needed

Seasonings (for making the braising sauce) as needed

Instructions

Prepare the ingredients

Slice the sea snail meat thinly, blanch it and mix with Shaoxing wine. Slice the winter bamboo shoots and flower mushrooms. Combine the sliced scallion whites with the clear broth and seasonings to make a braising sauce.

Blanch in oil

Blanch the winter bamboo shoot slices briefly in hot oil.

Stir-fry

Stir-fry the minced garlic and ginger until fragrant, then add the fermented rice mash, flower mushrooms, and bamboo shoot slices. Pour in the braising sauce, add the snail slices, toss briefly, then plate and serve.