Main Ingredients: rice noodles (you can also use dry cut noodles), snails, bean curd bamboo. [9]

Supplements: sour bamboo shoots, sauerkraut, pork spine, lettuce, fried peanut rice, dried radish, black fungus, grass fruits, cumin, coriander, scallions.

Seasonings: salt, monosodium glutamate (MSG), canola oil, cooking wine, soy sauce, pickled red peppers, pickled mountain peppers, chili powder [10].

Method of Preparation

Cut the lean meat off the pork bone and chop the spine directly into pieces.

Put the field snails into the water to soak for 1 hour to get rid of the mud and earthy flavor, and then wash them.

Cut the ingredients into julienne strips and dices, pour some oil into the pot to deep fry the bean curd slices (the oil should be hot when deep frying the bean curd slices, but it should be deep fried away from the fire, otherwise it will be burnt), and then pour the leftover oil from deep frying the bean curd into the chili powder to make chili oil (note that the residual temperature from deep frying the bean curd can be enough, no need to increase the fire).

Put the pork bones in a pot of boiling broth, add a tablespoon of rice wine to the water, put the shredded sauerkraut and diced pickled bean curd in a pot of stir-fry, add a little oil, but do not put salt.

The black fungus and the pork (cut off lean meat) are put into the pot and fried together with a little salt.

Put oil in a pot, add garlic rice and ginger slices, then put snails to stir-fry, then add a tablespoon of salt, half a tablespoon of spices to stir-fry for 2 minutes, then add half a bowl of water, when it rolls, put it into the bone broth to cook together.

Make the soup with the snail meat and enough for 1 hour, then put the chili oil that you made before into the pot (you can leave it out if you don't like spicy food).

and then boil half a pot of water, salt in the water (stir well, taste salty), when the water rolls, respectively, the rice noodles in the water to scald a little bit and then lift up, add the prepared ingredients, and finally add the snail soup snail noodle is completed [11] .

Tips

If you don't have snails you can feel free to use other types of snails.

Snail soup is the most important thing is to rely on the soup base, the flavor of the soup must be well adjusted [11].

The round rice noodle used to make snail soup is not the usual fine rice noodle, but a coarser one [1].

Condiments can be left out. Sour bamboo shoots, sauerkraut, fried peanut rice, dried radish and scallions can be added after the snail noodles are ready.

If the noodles are dry cut, the diameter of the broken surface is about 3 millimeters, they have to be soaked in water for 1 hour in advance, and in cold water, otherwise the noodles will break and have no elasticity when they are cooked