Recipe for Liuzhou Hot and Sour Snail Chicken

First soak the snails in water and spit them out, then cut off the tip of the tail.

Wash the snails, put them in a pot and stir-fry until dry. At the same time, use a pressure cooker to cook the tube bone soup.

Put the fried snails into a pot, add garlic, ginger, dried chili peppers, dried ginger, grass fruits, star anise, cinnamon, bay leaves, pepper and other sesame oils into the red oil pan. Hot and fragrant (you can use more oil).

After the aroma of the spices explodes in the oil pan, shovel out the spices, 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 and seven or eight grains of garlic. , several sections of dried chili pepper (depending on personal taste), salt, cooking wine, white wine, sugar, perilla, pickled bamboo shoots, and fermented bean curd (or bean curd water) and stir-fry for seven or eight minutes to allow the previously fried spice oil to penetrate into the snails.

After the tube bone soup is boiled, put the fried snails and fragrant rhubarb into the soup and simmer for half an hour. If you want the soup to be clearer, take out the tube bones and boil them again. During the cooking process, in order to make the snails more flavorful, 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 pieces into the soup and cook. You don’t need to cook the chicken for too long. Just turn off the heat as soon as it’s cooked. This will make the chicken more tender inside.

Finally, put the chopped green garlic sprouts into the soup and add a little MSG.