Place the snails in boiling water, but don’t cook them. Carefully extract the meat using a fine needle and remove the tail and digestive organs. Mix the snail meat with a small piece of pork belly for added flavor. In a bowl, beat an egg and add a few drops of milk to give it a creamy texture. Combine everything thoroughly. Using a spoon, fill each snail shell with the mixture, then place the shells mouth-up in a steamer. Steam for about 10–15 minutes until fully cooked. When served at dinner, the dish has a fresh, tender, and slightly milky aroma. If you drizzle a bit of vinegar over it, the taste closely resembles that of crab meat, making it a unique and delightful experience. This method not only preserves the delicate flavor of the snails but also enhances it with the richness of pork and the creaminess of the egg-milk blend. Perfect for adventurous eaters looking to try something new and flavorful.
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