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Soak the river snails in a large bowl of water with 10 grams of salt for at least 2 hours, or preferably overnight, changing the water several times to encourage them to expel impurities. Thoroughly scrub the shells of the river snails under running water to remove any dirt or algae. Using pliers or a cleaver, carefully snip off the very tip of each river snail's shell (the pointed end) to allow flavors to penetrate and make eating easier. Rinse again.

Finely mince the garlic and ginger. Slice the scallions into 2-inch sections, separating white and green parts. Chop the pickled chilies into small pieces. Chop the pickled mustard greens into small pieces.

Bring a large pot of water to a rolling boil. Add the cleaned river snails and blanch for 2 minutes. Drain the river snails immediately and rinse under cold water to stop cooking and remove any remaining impurities.