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Course: Starter
Chef: Xia Peng
Featuring: Fish Spicy


- 200g sea snails
- 500g five-year-old Shaoxing wine
- 25g "saucearoma" baijiu
- half a lemon
- 1 star anise
- 1 piece of cinnamon
- 5 bay leaves
- 20 Sichuan peppercorns
- 10g sugar
- Salt, to taste
- 1 piece of leek
- 3 slices of ginger
- Perilla, to taste
- Water, as required


1.Slice the lemon and the perilla and add to a large bowl with the Shaoxing wine. Add the baijiu, star anise, cinnamon, bay leaves, Sichuan peppercorns, salt, and sugar, and mix until the salt and sugar have dissolved.

2.Bring a large pot of water to the boil with the leek and ginger slices. When boiling, add the snails and cook for 15-20 minutes.
3.When the snails are cooked, drain and place in the Shaoxing wine mixture. Marinate for 4 hours.



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