Sea Snails in Spicy Wine Sauce

Redefining Recipes for the Digital Age

Ingredients

Firstly, rub the sea snails with salt and let soak in water for 5 minutes until dirty substances are washed off
Blanch with green onion and rice wine for about 2 minutes after boil
After blanching, immediately transfer to cold water to cool down
Peel off the aperture cover one by one
In a heated clay pot with oil, sear minced garlic, ginger and onion until aromatic
Then, add in dried chillies and continue to stir fry
After that, add in spicy bean paste and chu hou paste. Continue to stir fry
Then, add in sea snails and season with the remaining condiments except for rose wine
Also add additional water until the sea snails are semi submerged
Cover with lid and let cook for 6 minutes on medium heat
After 6 minutes, add in red chilli and green onion and cover with lid once again
Pour in rose wine on the clay pot lid and let slip into the pot. Simmer for another minute
Once done, remove the lid, let the sauce thicken up and it’s ready to serve!