Accessories: 50g pork belly, 10g ham10g garlic10g scallion10g millet, 2g red pepper, 5g coriander, seasoning, oyster sauce, steamed soy sauce10g chicken powder/0g.

Cooking steps

Heat the pot, stir-fry minced pork belly, minced ham, Jiang Mo, minced garlic, minced scallion and minced millet pepper, and add 900g clear soup, seasoning, minced red pepper and minced coriander to make juice;

2. Wash the skin of the rattlesnake, dip it in the liquid in your mouth, pour the carved wine into a charcoal stove to boil, pour out the carved wine, add the juice to boil again, pour out the juice, add the juice again, and simmer until the cover of the snail falls off naturally, about 60 minutes to 90 minutes according to the size of the snail. At this time, there is almost no juice. Pour out the remaining juice, then burn the fragrance a little, and then pat the snail's head.

3. Slice the snail meat and put it on a plate. Snail shell, snail cover and snail tail are also put in. Take the head and tail, you can eat the original flavor or dip it in the juice.

Roasted rattlesnake with mustard sauce, plum mutton sauce and bazhen sauce.

1, slice oranges, slice ham and blanch celery strips; Fry egg yolk into egg yolk skin, cut it into comb shape with a knife, roll it up, and tie it tightly with celery sticks; Then, fan the above raw materials into a dish as a decorative dish. Mix monosodium glutamate and refined salt with hot oil.

2. After the rattlesnake is scrubbed clean, add Shaoxing wine, monosodium glutamate, refined salt, Sichuan pepper, ginger, onion, coriander and soup from the screw mouth, and then put it on the stove with strong fire and then slow fire until the rattlesnake can be separated from the snail meat.

3. Pick out the snail meat, cut off the hard meat of the snail head, clean the snail intestines, then scrape off the black spots with a knife, then cut into thin slices, and mix well in the prepared hot oil. Take them out and put them in a decorative plate one by one.