The Practice of Authentic Liuzhou Snail Noodles
1.
After the snails are purchased, they need to be kept in water. You can put a rusty iron block in it to speed up the snails vomiting mud. It usually takes 1-2 days to keep the snails clean. Change the water when you have time to make it cleaner.
There are also snails that are usually sold at the farmer’s market that specializes in aquatic products. They cost a few dollars a catty, which is very cheap.
2.
If you want the soup of snail noodles to be more fragrant, we need to buy fatty meat back for refining. When buying fat, you can ask the boss to cut it into small pieces so that you can directly refine the oil when you come back.
Oil refining is very simple. First, let the pot dry, then put a little oil into the pot, shake the bottom of the pot evenly to prevent it from sticking to the pot when the fat is put in. After adding the lard, you can slowly refine the lard on a medium heat. Stir the fat from time to time in the middle, otherwise it will stick to the pan after a long time.
Lard Lard is used when sautéing snails in a soup.
3.
Pork bones should be blanched first, and after processing, put them into a pre-weighed water pot of about 12 kg
4.
After raising the snails, we must first blanch them, and then wash them with clean water. After washing, put about 50 grams of lard in the pot, heat the lard on high heat, and then put in the appropriate amount of onion, ginger, garlic, and millet. Stir fragrant pepper, perilla, and add our spices (star anise, bay leaf, Chinese pepper, baikou, etc.) to fragrant, then add snail snails that have been blanched and stir-fried until the moisture is dry, then you can put an appropriate amount of rice wine and Stir-fry the cooking wine for about 10-15 minutes. When the oily snails burst out, they can be poured into the soup pot and boiled with the bone broth. When there is no Chinese medicine flavor, they can be seasoned.
After being out of the pot, add appropriate amount of salt, chicken essence, rock sugar and other seasonings to use.
5.
This is the prepared snail powder stock. After we boil the soup, we must filter it first. After filtering, add the red chili oil that we made to float on top of the snail powder soup. Finally, we can put an appropriate amount of tofu buns on top of the soup, and the tofu buns can be used directly after ten minutes of soaking.
6.
Frying of sour bamboo shoots: After buying the sour bamboo shoots, cut them into shreds. Boil the pan to dry, add the sour bamboo shoots and fry, add the appropriate amount of salt after the water is fried, and when ready to go out of the pan, add 2-3 tablespoons of red chili oil and fry evenly before it is out of the pan.
7.
Stir-fry capers: After buying the capers, wash them with clean water, and then cut them into about 0.5-1 inside length. After the pan is boiled dry, add the capers and stir-fry. After the water is almost dry, add an appropriate amount of red chili oil and stir fry until fragrant.
8.
The production of red chili oil: here is a simple home version of red chili oil, about 100 grams of coarse chili powder and 100 grams of fine chili powder are mixed together and stirred evenly. Put about 500 grams of salad oil in the pot and heat it, about 180-200 degrees Celsius, pour the oil into the bowl of chili powder, stir well and use.
If you learn how to use chili red oil to open a shop, you can use me: xiaomochu8, there is a full set of snail powder techniques to teach you how to open a shop.
9.
Secret snail noodles and stewed vegetables, including duck feet, duck wings, stewed eggs, pig feet, etc.
10.
Pork foot snail noodles
Tips:
Snail noodles not only have the characteristics of fresh, sour and spicy. Every side dish, stewed dish, and soup requires a lot of tips. If you want to own a snail noodle shop that belongs to you, then you still need someone to give you detailed instructions. of. I have many years of experience in opening snail noodles, whether I eat it myself or use it for opening a shop!
