Reference formula of snail noodle soup:

1. Raw materials: 10 jins of stone snails, 50 jins of water, 5 jins of pork tube bones, 3 jins of chicken skeletons, 2 jins of chicken fat , 0.5 g of ginger, 1 jin of dried chili, 1 jin of pickled bamboo shoots, 15 pieces of Guilin fermented bean curd, cooking wine, salt, chicken essence, MSG, Liuzhou flavor powder, appropriate amount of rock sugar, 0.5 g of red oil.

2. Secret spices: 6 grams of star anise, 8 grams of sand ginger, 6 grams of Sannai, 2 grams of cloves, 15 grams of pepper, 10 grams of cinnamon, 10 grams of grass fruit, 12 grams of amomum villosum, and perilla. 0.5 pounds, 3 Luo Han Guo, 8 grams of cumin.

How to make snail noodle soup:

1. Wash the snails with clean water first, soak them for 2 days, cut off the tail tip, rinse with water and set aside.

2. Put the pork ribs and chicken skeleton into a pot with water, simmer over high heat, then put the cleaned chicken fat into the soup pot and simmer for 1.5 hours to release the flavor.

3. Drain the water from the snails, then put them into the pot and stir-fry them to dry up the water.

4. Wash the pot and heat it up. Add peanut oil and heat it to 60% heat. Add ginger to the pot. Add secret spices, dried chili peppers, pickled bamboo shoots, and cooking wine. Stir-fry until fragrant. Pour in. Add to bone broth and simmer until flavoursome. Mix fermented bean curd, salt, chicken essence, monosodium glutamate, Liuzhou flavor powder, appropriate amount of rock sugar, simmer for 40 minutes and add red oil to the pan.