Snail noodles

Main ingredients: rice noodles (dry cut powder can also be used), snails, yuba

Accessories: pickled bamboo shoots, pickled cabbage, pork spine, Lettuce, fried peanuts, dried radish, black fungus, grass fruit, fennel, bay leaves, chopped green onion

Seasoning: salt, monosodium glutamate, rapeseed oil, cooking wine, soy sauce wine, pickled red pepper, pickled sansho pepper , chili powder

Preparation method:

1. Cut off the lean meat from the pork bones, and chop the spine directly into pieces.

2. Soak the snails in clean water for 1 hour to remove the sediment and earthy smell, and then wash them again.

3. Cut the ingredients into shreds and dices, pour some oil into the pan and 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 burn), and then fry the remaining yuba slices. Pour chili powder into the oil to make chili oil (note that it is enough to use the residual heat from fried yuba, no need to add fire).

4. Put the pork bones into a pot and boil the soup. Add a tablespoon of rice wine to the water. Put the shredded pickled cabbage and diced sour beans into the pot and stir-fry. Add a little oil, but do not add salt.

5. Put the black fungus and pork (cut lean meat) into the pot and stir-fry until cooked and add a little salt.

6. Put oil in the pot, add garlic and ginger slices and sauté until fragrant, then add snails and stir-fry, add one tablespoon of salt and half a tablespoon of spices and stir-fry for 2 minutes, then add half a bowl of water and bring to a boil. Later add it to the bone broth and cook together.

7. Boil the snail meat soup for 1 hour, then add the chili oil prepared in advance into the pot (you can omit it if you don’t like spicy food).

8. Boil another half pot of water, put salt in the water (stir evenly, it will taste salty), when the water boils, blanch the rice noodles in the water, then scoop them up, add the prepared ingredients, and finally Add snail soup and snail noodles and it's done.

Notes:

1. If you don’t have snails, you can use other types of snails.

2. The most important thing for rice noodles is the soup base, and the taste of the soup must be adjusted well.

3. The round rice noodles prepared for making snail noodles are not the usual fine rice noodles, but rather thick.

4. Excipients can be omitted. Sour bamboo shoots, pickled cabbage, fried peanuts, dried radish, and chopped green onion can be added after the snail noodles are made.

5. If it is dry-cut noodles, the cross-section diameter is about 3 mm. It should be soaked in water for 1 hour in advance, and use cold water, otherwise the noodles will break and lose elasticity after being cooked.

Nutritional value:

Snail powder is rich in carbohydrates, colloid, cephalin, cellulose, lecithin, protein, carotene, various vitamins, iron, calcium, Phosphorus and other nutrients can not only satisfy your appetite, but also provide health benefits.