Ingredients: 20 kg of dry coarse rice flour, snail 10 kg.

Soup stock: 5 kg of bone, 3 kg of chicken skeleton and 2 kg of chicken oil.

Seasonings: 6g star anise, 8g ginger, 2g clove, pepper 15g, cinnamon 10g, tsaoko 10g, Amomum villosum 12g, dried pepper 1 kg, oil pepper ***250g, and Guilin bean curd.

Practice:

1, first wash the snail with clear water, soak it for 2 days, cut off the tail tip, and rinse it with flying water for later use.

2, pig bones, chicken bones after flying into the pot on fire, after stewing, chicken oil is cleaned and put down in the soup pot for 1.5 hours to taste.

3. After the snail is drained, put it into the pot and fry until the water is drained.

4. Wash the pan and get angry. After adding peanut oil and burning it to 60% heat, add ginger, add spices, dried peppers, sour bamboo shoots, cook wine, stir-fry until it is dry, pour it into bone soup and boil it until it tastes. Adjust fermented bean curd, salt, chicken essence, monosodium glutamate, Liuzhou umami powder and crystal sugar, and boil it in red oil for 40 minutes.

5, boil half a pot of water, put a little salt in the water, boil the rice noodles in the water and then pick them up, add the prepared ingredients, and finally add snail soup snail powder.

Snail powder ingredients:

Green vegetables, sour beans, dried carrots, sauerkraut, day lily, fungus, sour bamboo shoots, yuba, fried peanuts.

Authentic snail powder can't see snails, but snails are added when making soup. After boiling, the delicacy of snails completely enters the soup. If dry rice flour is used, it should be soaked in clear water 1 hour before cooking. When cooking soup, you must choose live and fresh ones.