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Powder steamed snail meat
Remove the snail meat from its shell and carefully extract the internal organs. Since the snail meat is quite firm, it's recommended to use a knife to gently lift and tenderize it a few times, which will help soften the texture. Once cleaned and drained, marinate the snail meat with a small amount of rice wine, salt, sugar, monosodium glutamate (MSG), grated ginger, and meat tenderizer for about ten minutes. This step not only enhances the flavor but also helps make the meat more tender.
Next, place each piece of snail meat on a plate coated with steamed rice flour. Arrange them on top of a lotus leaf, and add a little water on the surface of the leaf to create steam during cooking. Steam the dish for approximately 30 minutes until the snail meat becomes tender and fully infused with the flavors. The result is a delicate and flavorful steamed snail meat dish that highlights the natural taste of the snail, combined with the aromatic seasonings. This method ensures a soft, juicy texture and a rich, savory flavor that’s perfect for a special meal or traditional cuisine.
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Processing of musk