Huaishan wolfberry snail head stewed with keel
Overview
The deep sea snails are plump and thick, and contain rich nutrients. Ginger slices and Shaoxing Huadiao wine are used to remove the fishy smell of the snail meat. The soup after long cooking is not only delicious and mellow, but also a good nourishing product in summer.
Tags
Ingredients
Steps
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Add 1.5L water to the soup pot and bring to a boil over high heat.
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Add the keel, snail meat, ham, ginger slices, soup packets and rice wine, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
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Add salt according to personal taste and serve immediately.
