Accessories: bean sprouts, shredded Liuzhou sour bamboo shoots, sour taro seedlings, sour ginger, pickled peppers, onions, ginger slices, dried peppers, garlic, dried tangerine peel, ginger and star anise.

Seasoning: salt, sugar, rice vinegar, oyster sauce, chicken powder, sesame oil, pepper and two soups.

Ingredients: ginger and garlic. Production method:

1. Bake shredded bamboo shoots in Liuzhou for use.

2. Dry the snail with a little salt, heat it with high fire, add appropriate amount of oil and auxiliary materials, stir fry, add snail and a little soup, and simmer for 5 minutes.

3. Heat with high fire, add appropriate amount of oil, stir-fry the material head with Liuzhou shredded sour bamboo shoots, sour taro seedlings, sour ginger, pickled pepper sauce and tomato sauce, add soup twice, add seasoning, and cook until boiling. The sour soup is finished.

4. After the bean sprouts are cooked, put the pot into the bottom of the wooden bucket container.

5, the next two soups, after boiling, add the stewed snail, cook for about 3 minutes, cook beef offal for about 2 minutes, and pour red oil, sesame oil and pepper on the finished surface. Tips:

Soup base is sweet and sour to wake the stomach, and snail meat is delicious and crisp. After eating snails, soup can be used to make fish soup. Snail powder and sweet potato powder are smooth, and potato powder is transparent and chewy, so you can choose. There is a clever way to suck snail meat. Press the snail slices with chopsticks first, and then suck out the snail meat.