Ingredients: rice flour (dry-cut powder is also acceptable), snail, yuba.

Accessories: sour bamboo shoots, sauerkraut, pork spine, lettuce, fried peanuts, dried radish, black fungus, tsaoko, fennel, fragrant leaves and chopped green onion.

Seasoning: salt, monosodium glutamate, rapeseed oil, cooking wine, sauce wine, pickled pepper, pickled mountain pepper and Chili powder.

manufacturing method

1. Cut the lean meat from the pig bones and chop the spine directly.

2. Soak the snail in clear water for 1 hour to remove sediment and earthy smell, and then clean it again.

3. Shred and diced the materials, pour some oil into the pot to fry the yuba slices (the oil should be hot when frying the yuba slices, but it should be fried away from the fire, otherwise it will paste), and then pour the remaining oil of the fried yuba into Chili powder to make Chili oil (pay attention to the residual temperature of the fried yuba, do not add fire).

4. Put the pork bones in the pot to cook the soup, add a tablespoon of rice wine to the water, stir-fry the shredded sauerkraut and diced sour beans in the pot, add a little oil, but don't put salt.

5. Black fungus and pork (cut lean meat) are fried in a pot, and a little salt is added.

6. Put oil in the pot, add garlic and ginger slices and stir-fry until fragrant, then add snails and stir-fry until fragrant, add one tablespoon of salt and half a tablespoon of spices and stir-fry for 2 minutes, then add half a bowl of water, bring to a boil and put them into bone soup.

7. Make soup with snail meat 1 hour, and then put the Chili oil prepared in advance into the pot (you don't need to add it if you don't like spicy food).

8. Heat half a pot of water, add salt to the water (stir well, it tastes salty), scald the rice noodles in the water when the water boils, then pick them up, add the prepared ingredients, and finally add snail soup and snail powder.