Accessories:oil, salt, spices, perilla, chili oil, fermented bean curd, oyster sauce, soy sauce, cooking wine.
1. First, make screw soup. Prepared materials are:snail 250g, pork bone 250g, a piece of curd, perilla moderate, spices moderate (star anise, allspice, cloves, cinnamon, pepper, dried chili peppers, grass fruits, Chenpi).
2. Blanch the snails in a pot and strain out the impurities.
3. Blanch the pork bones in the same pot and strain out the impurities.
4. Then put the pork bones into a casserole dish, add plenty of water and bring to a boil over medium heat.
5. Prepare 150g of conch fritters and soak them in cold water.
6. Put a moderate amount of oil in a pot, heat it up, add curd, perilla and spices, and stir-fry.
7. Pour in the snails and stir-fry until fragrant.
8. Then add soy sauce oyster sauce and salt and wine in turn, continue to stir fry, simmer for three minutes off the fire.
9. Stir-fried snails into step 4 boiled pork bone soup, stewed over low heat for 2 hours.
10. Wait for step 9 to stew to 20 minutes is almost good, pour chili oil and oil nuts, continue to stew for 20 minutes, so the screw soup is ready.
1. The side dishes of the screw soup are: diced sour bamboo shoots, diced bean curd, diced radish, peanuts, oil nuts (just stewed in the screw soup), shredded fungus, diced pickled soybean curd, yellow cauliflower (softened with water in advance).
12. Pour the appropriate amount of water into the pot, heat, add the screwdriver and spinach, cook for 2 minutes.
13.Fish out the cooked conch chowder and bok choy and put them into a bowl.
14. Finally, put the freshly fried fungus, dried radish, pickled bamboo shoots, yellow cauliflower, pickled beans, peanuts and bean curd into the powder and pour it into the pre-cooked screw soup.
18. Finish.