Braised Sea Snail in Soy Sauce

Braised Sea Snail

　　Braised Sea Snail

Ingredients:

    600g cleaned horn snail (other sea snails can also be used), 50g straw mushrooms and soaked shiitake mushrooms, 20g ham, 150g coarse bone, 250g pork belly, 5g salt, 4g MSG, 5g oyster sauce, 500g superior stock, 5g ginger, 5g scallion, 5g coriander root, 0.2g pepper, 3g sesame oil, 150g choy sum.

Method:

    (1) Clean the horn snail thoroughly and blanch in boiling water. Cut the coarse bone into chunks and dice the pork belly; blanch both in boiling water. Slice the ham and set aside.

    (2) Line the bottom of a pressure cooker with a bamboo mat, then add the snail meat and pour in the superior stock. Place the coarse bone and pork belly on top, followed by the ham slices, salt, ginger, scallions, and coriander root. Seal the lid tightly, bring to a boil over high heat, then simmer over medium heat for 20 minutes before letting it cool.

    (3) Deep-fry the straw mushrooms or shiitake mushrooms, and stir-fry the choy sum. Remove the cooked snail meat and stock, place them in a wok, and add the mushrooms. Season with MSG, sesame oil, oyster sauce, and pepper, then bring to a boil. Thicken slightly with starch water, transfer to a serving dish, and garnish with choy sum around the edges.

Features:

    Deliciously tender, richly flavorful and aromatic.