Cooking Steps

1. 

   Step1:Before and after the Qingming Festival, Hualuo was very fat and big and tender. 500g fresh snails are soaked in salted water for half a day and then rinsed with flowing water.

2. 

   Step2:After spitting out the sand and washing up the snails, put them together with shallots in a boiling water boiler, heat them over the fire, and then boil them again for 2-3 minutes. Immediately pour out the drained water

3. 

   Step3:There are three kinds of condiments necessary for a drunk conch marinade. 1) high white spirit (I use Erguotou, 30ml) 2) Huadiao wine (preferably more than 5 years, 110ml) soy sauce (or raw soy sauce, 80-100ml according to the taste

4. 

   Step4:Marinade also needs 50g of ice sugar, 1 piece of shallot (or one piece of shallot) Chaotianjiao + several pieces of dry pepper (for example, hot pepper can also be put in), 3 pieces of plum, 2 pieces of anise, and a small piece of ginger.

5. 

   Step5:Put all the rice seasoning together in the boiling pot. Add water (about 250ml) of liquid seasoning. Do not cook for too long. Turn off the fire once the sugar melts.

6. 

   Step6:Take advantage of the time when the marinade is cool. Treat the boiled snails one by one. Pull out the flesh of the snail. Remove the sheet of the outermost plane. Clean the section.

7. 

   Step7:It's usually very clean to pack the cleaned snails back into the shell in this season. It's mainly because there may be small silt on the outermost section. Handle all the snails patiently.

8. 

   Step8:Put the cold and drunk marinade in a large container, and then soak the treated snails completely. Other spices may not be taken out for taste. Refrigerate, seal and marinate for 3-4 days.