Snail soup base recipe is as follows:

The soup base ingredients: 500 grams of stone snails, 400 grams of bone, 5 slices of ginger, 3 dried red dates, 50 grams of sour bamboo shoots, 1 star anise, licorice and sesame leaves 1 piece each, 6 dried hot chili peppers, 30 grams of vegetable oil, 12 grams of salt, 35 grams of fresh shellfish dew.

Side dishes and red oil: 150g of vegetable oil, 3 tablespoons of fine chili powder, ? tablespoon of balsamic vinegar, 2 strips of bok choy, 50g of peanut rice,

1 piece of bean curd bamboo, cooked pickled bamboo shoots/cooked pickled bean curd/cooked fungus/eggs at your own discretion.

Step 1: Prepare the ingredients: cut off the tail with scissors of sandless stone snails, clean and drain, chop pork bone into small pieces; cut the bean curd bamboo into small pieces; put the chili powder into a small bowl; wash the bok choy and dried jujubes well; soak the dried rice flour in warm water at 50°C for 2~5 hours.

Step 2: Add the bones and dried jujubes to a pressure cooker, add cold water to cover the bones, bring to a boil, skim off the foam, and leave the lid on to keep the heat low.

Step 3: Meanwhile, heat a separate frying pan, add the snails and sauté over high heat to dry out the water, then add the cooking oil, ginger, star anise, dried chili peppers, pickled bamboo shoots, licorice, and chervil, and sauté for 2 minutes. Pour the sauteed snails into the hot bone broth, cover and stop the pressure valve from rising, then turn to minimum heat and simmer together for another 40 minutes or so to make the snail soup.

Step 4, boiled soup can put some salt, more importantly, into the fresh shellfish dew seasoning, keep warm and standby; it is mixed with a strong sea flavor pungent and enticing, seafood mellow and not greasy, with dried scallops fresh aroma, so that the snail soup soup is different.

Step 5, stew during the production of side dishes, red oil: pot of cooking oil, cold oil, low heat into the peanut rice fried crispy and set aside; and then put into the bamboo while hot low-fire fried blisters, crispy and set aside.

Step 6, the oil cooled for about 1 minute, first scooped a spoon into the chili powder, not a lot of bubbles, and then slowly stirred and poured into the bowl of chili powder, cooled; Finally, the fried cooked asparagus, pickled bean curd, fungus mixed with a bit of red oil, all the side dishes are ready.

Step 7: Bring a large pot of water to a boil, and cook the rice noodles and greens in it. Cook the rice noodles until you can break them with chopsticks, and then taste them to find the right texture for you, and then pull them out and put them into a big bowl.

Step 8: Pour the snail soup, put in the vinegar, sprinkle with peanuts, put in the asparagus, pickled bean curd, fried bean curd, cooked fungus, marinated egg, drizzle with red oil can be served.