Drunken mud snails are a delicious Sichuan dish, and there are some specific seasonings and pickling methods required to make authentic drunken mud snails. Here's a typical recipe for pickling a drunken mud snail:
Mud snails: Appropriate amount, fresh and live mud snails are best.
Ginger: To taste, cut into slices.
Garlic: To taste, minced.
Chives: To taste, cut into pieces.
Cooking wine: to taste.
Light soy sauce: To taste.
Dark soy sauce: To taste.
Salt: To taste.
White sugar: To taste.
Paprika: To taste, to taste.
Sichuan pepper: To taste.
Bayer: To taste.
Handling the snails: Wash the snails to remove impurities and scrub the soil on the surface of the shells with a brush.
Blanching: Blanch the washed snails in boiling water, boil until the shells of the snails open slightly, remove them and set aside.
To prepare the marinade: In a container, add sliced ginger, minced garlic, chives, cooking wine, light soy sauce, dark soy sauce, salt, sugar, chili powder, Sichuan peppercorns, bay leaves, and stir well.
Marinated snails: Put the blanched snails into the prepared marinade, make sure the snails are fully coated with seasoning, and try to allow the marinade to penetrate into the cracks of the snails.
Sealing and marinating: Seal the container with the mud snails and marinade and put it in the refrigerator to marinate, and the recommended marinating time is more than 24 hours to ensure that the mud snails fully absorb the flavor.
Remove and dry: Take out the pickled mud snails and let them dry naturally, so that the surface is slightly dry.
Cooking: Put the snails in a pot and steam them, remove them and enjoy.
The drunken mud snail made in this way is spicy and delicious, mellow and flavorful. If you prefer a more spicy texture, you can increase the amount of paprika and peppercorns according to your personal taste.