How to make snail noodle soup better?

The soup of snail noodles is generally sweet with a hint of sourness, and very rich. The preparation of snail noodle soup base is relatively complicated. After all, the essence is in the soup. If you don’t have a good soup base to make snail noodles, it will affect the overall taste and mouthfeel.

Cut the lean meat off the bones into strips and set aside, and chop the spine directly into pieces.

Buy snails with the tail removed. Soak them in clean water for 1 hour to remove the sand and soil smell, then wash them and set aside.

Ingredients: chili powder, pickled bamboo shoots, pickled beans, pickled cabbage, yuba, peanuts, chopped green onions, black fungus

(1) Cut the ingredients into strips and dices, deep-fry the bean curd sheets (the oil should be hot when frying the bean curd sheets, but keep away from the heat, otherwise they will burn). Pour chili powder into the remaining oil from frying the bean curd sheets to make chili oil. (Note that you can use the residual heat from frying the bean curd sheets, no need to add heat.

(2) Put the pork bones into the pot and boil the soup. Add 1 tablespoon of rice wine to the water.

(3) Put the shredded sauerkraut and diced sauerkraut beans into the pan and stir-fry. Add a little oil but do not add salt. The sour bamboo shoots are also stir-fried. Stir-fry black fungus and pork shreds in a pan (add a little salt)

(4) Put oil in a pot, add minced garlic and sliced ​​ginger, stir-fry until fragrant, 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, bring to a boil, add it to the bone soup and cook for one hour.