It's not easy to clean the fresh snails. I bought the Cook Snail Meat at Asian Grocery stores. They may be found in frozen section, vacuum sealed and cleaned, just need to defrost and rinse with cold water. If not cooking right, this dish could be very fish and smell. The keys to make this dish delicious are... boil over hot water 1st before stir fry and use seasonings generously. I didn't measure everything exactly. You can add seasonings as your taste...ex. add more sugar if you like sweeter, add some hot pepper if you like spicy, etc.
|3||bags frozen Cook Snail Meat|
|2||Tbsp. Cooking oil|
|2||Tbsp. salty dry black beans (豆豉, can be purchased in Asian grocery stores)|
|3||green onions, chopped|
|1||medium fresh ginger, diced|
|1||clove fresh garlic, diced|
|½||cup cooking wine|
|Salt, soy sauce and sugar to your taste|
Defrost the snails and rinse with cold water to clean. In a large stockpot, fill enough water to cover the amount of the snails. Add half of the ginger and 1/4 cup cooking wine. Bring to boil. Add snails and bring to boil again for 1-2 minutes. Drain the water and rinse out with clean cold water. Set aside. In a large wok, heat cooking oil and add black beans, green onion, ginger, garlic, saute until turn soft (about 1-2 minutes). Then, add soy sauce, sugar and cooking wine, stir to mix. Add snails into the seasoned sauce, cook and saute on medium heat until the sauce reduce around the snails. Add pinch of salt to your taste.