What is the recipe for snail rice noodle?

Snail noodles are very famous. Basically all Chinese people know this delicacy, but many people cannot accept the taste. In fact, this delicacy is famous for its unique taste, which is mainly related to the production method. The recipe of snail noodles is also very diverse, but it is definitely inseparable from chili peppers. If there is no chili pepper in this dish, it will feel like it has no original taste and people will not like it very much. Therefore, chili peppers are the most critical step in the recipe. It can greatly enhance the original taste of snail noodles and make people more appetizing when eating. You can also adjust the amount of chili peppers according to your taste.

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. Chili peppers were introduced to China from America in the late Ming Dynasty. Initially, they were used as ornamental crops and medicines, and have not been included in the Chinese cuisine for very long. After chili peppers entered China, they sparked a food revolution of some magnitude. The people of Liuzhou incorporated chili peppers into their rice noodle dishes and gave them further development, which led to the creation of rice noodle dishes. Many people who have eaten snail noodles have questioned why there are not even a single snail in them. It is said that the snail soup in snail noodles is made from a folk secret recipe of snail meat, pork bones, medicinal herbs, natural spices, etc. The snail meat is discarded after the soup is boiled because its essence is concentrated in the soup.

Preparation method

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

Soak the snails in clean water for 1 hour to remove the mud and soil smell, then wash them.

Cut the ingredients into shreds and dices, pour some oil into the pan and fry the bean curd slices (the oil should be hot when frying the bean curd slices, but keep away from the heat, otherwise they will burn), then pour chili powder into the remaining oil from frying the bean curd to make chili oil (note that you can use the residual heat from frying the bean curd, no need to add heat).

Put the pork bones in the pot to boil the soup, add a tablespoon of rice wine to the water, put the shredded sauerkraut and diced sour beans in the pot and stir-fry, add a little oil, but do not add salt.

Put black fungus and pork (cut lean meat) in a pan and stir-fry until cooked and add a little salt.

Put oil in the pot, add garlic and ginger slices and stir-fry, then add snails and stir-fry, then add one tablespoon of salt and half a tablespoon of spices and stir-fry for 2 minutes, then add half a bowl of water, after boiling, put it into the bone soup and cook together.

Use the snail meat to make soup and cook it 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).

Boil another half pot of water, add salt to the water (stir evenly, it will taste saltier), when the water boils, blanch the rice noodles in the water and then take them out, add the prepared ingredients, and finally add the snail soup and the snail noodles are done.