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Rinse the river snails thoroughly with water, and then filter them.
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Slice the green onion, ginger and garlic. Add a proper amount of oil in the pot and heat it up. Then pour in the onion, ginger, and garlic slices and sauté them until fragrance comes out.
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Add snails and stir fry. Then add 50g of Chef's Own™ Shiba Spicy Seafood Soup Base, stir fry the snails again until the liquid mixture is reduced.
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After reduction, remove the pot from the heat and then add 3g of Chef's Own™ Chicken Powder Seasoning, an appropriate amount of salt and sugar.
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Add water and starch in a ratio of 1:1 to thicken the snail shell.
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Put the mixture on a plate and sprinkle it with coriander for adornment.