Bone Soup Stone Conch
by Money money de dining table
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the materials in the picture, spices (shajiang, star anise, grass fruit, cinnamon, Xiangya, pepper, white kou, fennel) bones (usually tube bones, I used the leftover from the last time I made white-cut pig feet bone)
2. Escargot, pot under cold water, put salt, boil the water, cook for 5 minutes, then rinse with water
3. Bone, put it in a pressure cooker, adjust to 35 minutes, boil out the bone broth
4. Put a little oil in the pot, add the washed snails, and stir fry until the water is dry
5. Add spices, sour bamboo shoots, then add salt, soy sauce, fermented bean curd, seasoning
6. After stir-frying evenly, add perilla stalks
7. After stir-frying evenly and smelling, put it into the boiled bone broth, adjust the taste, and continue to cook for 40-60 minutes.
8. Add the perilla when it comes out of the pot, continue to cook for 10 minutes, and it’s ok
9. Finished picture
10. Can drink soup, can eat snails
11. Finished picture
