Wild Sweet Snail

Wild Sweet Snail

　　The sweet snail (scientific name: Neptunea cumingi Crosse), also known as the trumpet shell or golden wire snail [2]. Its shell is nearly diamond-shaped, with relatively hard texture, measuring 134 mm in height and 77 mm in width. It has about 7 whorls with distinct sutures. It is mainly distributed in China’s Liaoning (Haiyang Island, Dalian), Shandong (Penglai, Changshan Eight Islands, Yantai, Weihai, Li Island, Dongchushan) and other areas.

　　Cooking Methods

　　How to Stir-Fry Sweet Snail in White Sauce

　　Ingredients:

　　Sweet snail meat (500 g), sliced winter bamboo shoots (75 g), sliced winter mushrooms (4 pieces), scallion sections (45 g), yellow wine (75 g), a little salt, a little cornstarch, a little clear broth

　　Steps:

　　1. Break open the sweet snail shell, remove the meat, trim off the tail, rub it lightly with a little salt to remove all the mucus, then rinse clean with water. Slice it into very thin slices—the thinner, the better, otherwise they won’t be tender when stir-fried. 2. Heat pork lard (30 g) in a wok over high heat,

　　add the snail slices and quickly stir-fry them, then pour them out and drain the oil. 3. Add a little more pork lard to the wok and heat it up again. Put in the scallion sections, bamboo shoot slices, and mushroom slices, stir-fry briefly, then add salt, wine, cornstarch, and clear broth to thicken the sauce. Immediately add the previously stir-fried snail slices, quickly stir-fry everything together for a few seconds, then it’s done. [6]

　　Abalone Sauce Stir-Fried Trumpet Shell

　　Ingredients:

　　Trumpet shell, scallions, ginger, garlic, dried chili peppers, Sichuan peppercorns, star anise, fennel, abalone sauce, white spirit, soy sauce, sugar, chicken essence [7]

　　Method:

　　1. Heat oil in a wok, sauté scallions, ginger, garlic until fragrant, then add dried chili peppers, Sichuan peppercorns, star anise, and fennel, stir-fry until aromatic.

　　2. Add the prepared trumpet shell pieces, pour in abalone sauce, splash in some white spirit, stir-fry, then add a little soy sauce, sugar, and chicken essence to season. Add a little water, cover with a lid, and simmer over high heat until the sauce is reduced and ready to serve. [8]

　　Fresh Pepper Stir-Fried Trumpet Shell Slices

　　This Sichuan dish should be a very refreshing preparation. We won’t go into too much detail about the cooking process. The main ingredients involve stir-frying trumpet shell slices with fresh peppers. It’s a very homestyle way of cooking. Below is a brief introduction to the detailed recipe. Please see the detailed description below.

　　Ingredients: 300 g trumpet shell slices, 25 g green and red bell peppers, 5 g fresh Sichuan peppercorns, 5 g scallions and ginger slices, 2 g Shaoxing wine, 3 g salt, 1 g MSG, 6 g salad oil.

　　Preparation: Blanch the trumpet shell slices and cool them down; dice the green and red bell peppers. Heat oil in a wok, add diced bell peppers, fresh Sichuan peppercorns, scallions, and ginger slices, stir-fry until fragrant. Add the trumpet shell slices, splash in Shaoxing wine, season with salt and MSG, stir-fry evenly, then serve.

　　Features: The snail meat is fresh, fragrant, crispy, and tender with a slight spice.