First soak the snails in water and spit mud, and cut off the tip of the tail.

Wash snails, fry them in a pot, and cook bone soup in a pressure cooker.

Take the fried snail out of the pan, and put garlic, ginger, dried pepper, dried ginger, tsaoko, star anise, cinnamon, fragrant leaves, pepper and other sesame oil into a red-hot oil pan and smell it (the oil can be more).

After the spices burst in the oil pan, shovel out the spices and pour the snails into the oil and stir-fry for five or six minutes. At this time, you can add seven or eight slices of ginger, seven or eight grains of garlic, some dried peppers (according to your personal taste), salt, cooking wine, white wine, sugar, perilla, sour bamboo shoots, bean curd (or fermented bean curd water) and fry for seven or eight minutes, so that the fried spice oil can penetrate into the snails.

After the bone soup is cooked, put the fried snails and fragrant ru into the soup and stew for half an hour. If you want the soup to be clear, remove the bone and cook it again. In the process of cooking, in order to make the snails more tasty, you can add salt and cook them together.

At this point, the chicken can be blanched. After the snail bone soup is cooked, pour the chicken into the soup and cook it. The chicken doesn't need to be cooked for too long. After it is cooked, you can turn off the fire, so that the cooked chicken is tender and smooth.

Finally, put the chopped green garlic seedlings into the soup and add a little monosodium glutamate.