Vinegar Snails
A cold appetizer of river snails marinated in aged Chen vinegar, sugar, and seasonings, served with bean sprouts and rapeseed greens.
Ingredients
river snails (washed, blanched in boiling water until cooked, rinsed with cold water, and drained)
500 g
rapeseed greens (washed, blanched in boiling water, drained)
to taste
bean sprouts (washed, blanched, drained)
to taste
aged black vinegar
to taste
sugar
to taste
salt
to taste
Sichuan pepper water
to taste
Instructions
1
Prepare the Ingredients
Wash the river snails, then blanch in boiling water until cooked. Remove, rinse with cold water, drain, and set aside. Wash the rapeseed greens and bean sprouts separately, blanch in boiling water, drain, and set aside.
2
Make the Dressing
Combine the aged black vinegar with the sugar, salt, and Sichuan pepper water, and stir until well blended to make the dressing.
3
Marinate
Pour the dressing over the snails, bean sprouts, and rapeseed greens, and let marinate until the flavors are absorbed.
