13 spices for snail noodle soup

Snail noodles are a well-known traditional snack in Guangxi. Although it smells a bit stinky, it tastes very delicious. The smell mainly comes from the sour bamboo shoots in the snail noodles. The sour bamboo shoots are made by fermenting fresh bamboo shoots. The reason why snail noodles are delicious is also related to its spices and some ingredients in its soup base. Let us learn about the 13 spices in the hot and sour noodle soup.

13 spices for snail noodle soup

The soup base is: snails, leg bones, beef bones, chicken racks (use with caution during the avian flu season) Spices: fennel, female cloves, male cloves, bibo, white pepper, star anise, galangal, lemongrass, angelica, codonopsis, vanilla, fragrant sand, sand ginger, and pepper. Snail noodles are a snack rice noodle in Liuzhou City, Guangxi, with a unique flavor of spicy, refreshing, fresh, sour and hot. The delicious taste of snail noodles also comes from its unique soup. The soup is made from snail meat, galangal, star anise, cinnamon, cloves, various peppers, and other natural spices and MSG.

The refreshing meat snail noodles are made by deep-frying the pork belly until golden brown, spreading it neatly on the snail noodles, topped with extremely tender seasonal vegetables, and drizzled with fragrant sesame oil and chili oil. Hurry up and pick up your chopsticks and start eating! Take a bite, the meat is sweet, fragrant and crispy, the snail noodles have a strong rice flavor, and are soft, smooth and refreshing. The sour, spicy, fresh and hot flavors blend instantly in your mouth. Remember, the essence of snail noodles lies in the soup, you must savor its flavor carefully.

Ingredients:

Snail soup (available at the market), sour bamboo shoots, bean curd, chili powder, chicken stock, aniseed, sand ginger, dried dates, wolfberry, mushrooms, pork bones, sour beans, coriander, shallots

practice:

1. Boil pork bones, aniseed, ginger, dried dates, wolfberry, and mushrooms in water for later use;

2. After deep frying, cut the yuba into pieces for later use;

3. Pour the hot oil from frying the yuba into the bowl with the chili peppers to make chili oil for later use;

4. Stir-fry the dried sour bamboo shoots in a dry pan (without oil), add chili oil and salt, stir-fry vigorously, add bone broth, yuba, and snail soup and boil;

5. Boil water, add rice noodles, cook, remove from the water and put into a bowl, add appropriate amount of oil and water, pour bone soup on it, sprinkle with chopped sour beans, coriander and green onions, and the spicy and delicious snail noodles are ready.