First of all, we should prepare rice flour, which is not the kind of river flour in the northern market, but dry-cut flour. There are two kinds of round rice flour unique to Liuzhou, one is cut flour, and the other is freshly squeezed round "line flour", which is characterized by its side dish snail meat. Different from rice noodles (rice noodles), the cross-sectional diameter of dry cut powder is about 3 mm, and it can be used after soaking in water for more than one hour (usually, dry cut powder is soaked in clear water and softened before cooking). Snail powder is made of aged rice, "the older the better". The rice that has been put for a long time has lost its oiliness and colloid. After being processed into rice noodles, it tastes very elastic. Contrary to Guilin rice noodles when cooking, Guilin rice noodles should be soaked in hot water before cooking, while snail powder is soaked in cold water, otherwise, the powder will break and have no elasticity after cooking, so it is very important to master this point. Some diners will complain when eating snail powder: "Why is there no snail meat?" In fact, authentic snail powder does not contain snail meat. Snail powder is called snail powder because its soup is made of snails. Foreigners are not used to the spicy and fishy taste of snail powder soup, which is precisely the biggest feature of snail powder. The boss said that in Liuzhou, no one will eat a bowl of snail powder with tasteless soup. Secondly, prepare soup, that is, snail soup. The real snail powder has no snails, and the taste of rice flour is based on snail soup. Use snail meat or small snail meat in rivers, and the taste is similar. First, soak the snails bought alive in clear water for 2 days, and put a piece of iron into the water of the snails to promote the snails to spit mud, and at the same time, it can inhibit the schistosomiasis parasitic in the snails that northerners are afraid of, so that the snail meat is sweet. Suck the snail clean, take it out, and cut off the tail of the snail with iron inlay. Generally, it is easy to accumulate silt there, and it is also convenient for the snail to eat when it is cooked. Drain snail water, boil hot oil, pat garlic, ginger, garlic, dried red pepper and perilla, stir-fry until it tastes (add as many ingredients as possible), add salt, chicken essence, oyster sauce and cooking wine, until it is 4 minutes cooked, and add water to stew for more than 2 hours. The key to soup is the ingredients added when adding water. Each family has its own secret recipe. A good soup formula needs money. After the soup is ready, it will be slowly stewed on the stove. The characteristics of soup are that the oil should be enough, the pepper should be hot enough, and red pepper oil should be seen on the soup. The delicious taste of snail powder is due to its unique soup base, which is made up of snail meat, rhizoma anemarrhenae, star anise, clove, etc. 13 natural spices, monosodium glutamate and sucrose, and the amount of 13 spices is strictly proportional. With so many fine soups, can it be fresh? A good bowl of snail powder and good ingredients are also indispensable. Sour bamboo shoots should not be too sour, dried radish should not be too sweet, and yuba and peanuts should be fried just right. Let's talk about side dishes, 1, fried yuba 2, sour beans 3, fried fungus and famous sour bamboo shoots 4, fried peanuts 5, diced radish 4, pickled cabbage, which is called cabbage in the north. After these things are ready, you can start making snail powder. First, boil water in a pot, add vegetables, green ones, water spinach, lettuce and rape blossoms (which are not planted in the north of the Yangtze River). After the vegetables are cooked for 8 minutes, take them out and pour a little oil. Then cook the soaked rice flour, remove it and press it on the dish, then add the side dish, and finally pour in the snail soup. Snail powder with refreshing meat is fried pork belly crisp until golden brown, neatly spread on snail powder, served with extremely tender seasonal vegetables, drenched with sesame oil and Chili oil, pick up chopsticks and start! Have a taste, the meat is sweet and crisp, the snail powder is rich in rice, soft and smooth, and sour, spicy, fresh and hot suddenly blend in the mouth. Remember, the essence of snail powder lies in the soup, so you must savor the taste. Ingredients: snail soup (sold in vegetable market), sour bamboo shoots, yuba, Chili powder, chicken essence, aniseed, galangal, dried dates, medlar, mushrooms, pig bones, sour beans, coriander and shallots. Practice: 1. Pig bones, aniseed, galangal, dried dates, medlar and mushrooms are boiled in water for later use. 2. Fried yuba and cut into pieces for later use; 3. Pour the fried yuba oil into a bowl that wins the pepper while it is hot to make Chili oil for later use; 4. Stir-fry the sour bamboo shoots in a dry pan (without oil), then stir-fry with Chili oil and salt, and add bone soup, yuba and snail soup to boil; 5. Boil clear water, add rice flour, cook it, remove it and put it in a bowl, add appropriate amount of oil and water, pour bone soup and sprinkle chopped sour beans, parsley and shallots, and the spicy and delicious snail powder will be ready for reference:

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