Braised Freshwater Snails

Braised Freshwater Snails

　　Braised Freshwater Snails

　　A popular street snack. In spring and summer, the snails are kept in water for several days to purge the mud inside, then their shells are cleaned and the pointed tip of the tail is trimmed slightly. The tops of the shells are also pried open to allow oil, salt, and seasonings to penetrate the meat. When cooking, the snails are first stir-fried over high heat, then a small amount of oil, salt, cooking wine, and ginger is added to eliminate any fishy taste. Water is added to braise the snails until cooked. Before serving, oil, salt, scallions, garlic, and perilla leaves are stir-fried briefly in the pot. The resulting dish has a delicious broth and tender, crisp snail meat.