Shanghai Mom Teaches You How to Make a Delicious and Fragrant ‘Snail Meat Filling’ Dish – Rich Sauce and Rich Texture
Snail meat is plump and delicate, with a delicious flavor, often called ‘pearls on a plate’. It has beneficial effects of promoting fluids, clearing heat, and detoxifying. It is a typical high-protein, low-fat, high-calcium natural animal food. Shanghai Snails in Shell is a traditional home-style dish in Shanghai, belonging to the Hu cuisine. It is indeed a skillful dish, with a relatively complicated and time-consuming production process, but it is truly delicious. The combination of chewy snail meat and minced meat enriches the texture. The snail meat has absorbed a lot of red-braised sauce, with a fresh and fragrant flavor, and the sauce is rich and concentrated.
Ingredients preparation
100g pork belly
500g snails
1 egg
A little green onion
A little ginger
5ml cooking wine
5ml light soy sauce
15ml aged soy sauce
A little salt
A little sugar
A little ginger powder
Cooking process of Shanghai Snails in Shell
1. First, soak the snails for 30 minutes. After soaking, brush the snails clean, cut off the snail tails.
2. Bring a certain amount of water to a boil in a pot, and add the snails to cook for 15 minutes. Take out the snail meat, and keep the snail shells for later use.
3. Cut some green onions into segments, and cut the rest of the green onions into green onion flowers. Slice ginger into slices. Chop the pork belly into meat puree. Chop the snail meat into small pieces.
4. Put the chopped meat puree and snail meat into a bowl, add green onion flowers, a little salt, and a little ginger powder.
5. Then pour in 5ml cooking wine and 5ml light soy sauce, and beat in one egg, which can be used for strengthening.
6. Then, stuff the mixed filling into the snail shells one by one.
7. Heat the pot, pour in a little oil, and sear the snails stuffed with meat down, one by one, until golden brown, and take them out.
8. Add a little oil to the pot, and stir-fry onion segments and ginger slices until fragrant.
9. Then add the snails, add a certain amount of water, add a little salt, 15ml aged soy sauce, and a little sugar, bring to a boil over high heat, then reduce the heat and simmer for about 10 minutes.
10. Finally, use high heat to thicken the sauce, do not make the sauce too dry, take it out of the pot, plate it, and the Shanghai Snails in Shell is complete!
Hello everyone, this is Shanghai Mom's private kitchen. I am a local Shanghai mom, not a chef in a five-star hotel, but I just like to cook and love to cook. I will share original delicious recipes and food videos every day. If sharing is helpful to everyone, I hope everyone can give encouragement through likes, forwarding, and following. Thank you for reading!
