Ingredients: 100 grams of special dry rice noodles for snail noodles, appropriate amount of water, 300 grams of snail meat, 10 grams of cooking wine, 10 grams of white vinegar, 500 grams of pork bones, 5 mushrooms, 20 grams of sour bamboo shoots, and 10 grams of garlic. grams, 10 grams of ginger, 10 grams of perilla leaves, 10 grams of dried pepper, 5 grams of Sichuan peppercorns, 3 grams of dried ginger, 3 bay leaves, 2 grams of cardamom, 1 gram of star anise, 1 gram of grass fruit, 2 tablespoons of salt, old Half a teaspoon, 30 grams of salad oil, appropriate amount of chicken essence, appropriate amount of water, appropriate amount of green vegetables, 20 grams of fried soybean oil skin, 30 grams of salted peanuts, 10 grams of dried radish, 10 grams of pickled beans, 5 grams of pickled bamboo shoots, and appropriate amount of coriander , appropriate amount of green onions.

2. Method:

(1) 100 grams of special dry rice flour for snail noodles.

(2) Soak in cold water for about 4 hours until the rice noodles are completely swollen.

(3) Wash the snail meat, add appropriate amount of water, 10 grams of cooking wine, and 10 grams of white vinegar, and soak for 30 minutes to remove the fishy smell.

(4) Wash and drain the pork bones and set aside.

(5) Soak the mushrooms in water and wash them. Slice the ginger, mince the garlic, wash the perilla leaves, and place other spices such as dried pepper, Sichuan peppercorns, dried ginger, bay leaves, etc. on a plate. spare.

(6) Pour an appropriate amount of water (about 2500 grams) into the soup pot and bring to a boil over high heat. Add in the pork bones and use a filter spoon to remove the foam when it boils again.

(7) Pour 30 grams of salad oil into the wok, heat it up over high heat, add dried peppercorns and Sichuan peppercorns to refine the red oil, then reduce the heat to low, add ginger, garlic, and perilla leaves , sour bamboo shoots and other spices such as dried ginger, cardamom, bay leaves, etc., stir-fry until fragrant.

(8) Then turn to high heat, strain out the snail meat and put it into the pot, stir-fry until the snails are watery.

(9) Then add 2 tablespoons of salt and half a teaspoon of dark soy sauce, stir-fry evenly until the screws become more watery.

(10) Pour all the ingredients in the wok into the pork bone soup.