Accessories: bean sprouts, shredded Liuzhou sour bamboo shoots, sour taro seedlings, sour ginger, pickled pepper, onion, ginger slices, dried pepper, 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 later use.

2. Bake the snail with a little salt to dry the water, heat it with high heat, add a proper amount of oil, stir-fry the auxiliary materials, add the snail and a little soup, and simmer for 5 minutes.

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

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

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

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