Salt, cooking wine and oyster sauce are all ingredients, as long as there is a kitchen at home. Don't look at a pile of pictures and feel complicated. Ok, now let's start teaching step by step. First of all, you should soak the bought rice noodles in water one night in advance.
Then wash the dried auricularia auricula and day lily in advance and soak them in hot water.
Add water to the pot, throw the cleaned bone into it, cook it on high fire until it bubbles, and then turn to low heat for slow stew. Be careful not to add too much water to overflow the bone.
In the process of cooking the cylindrical bone, we can take out the snails we bought, about 500g, and soak them in advance for one night like rice noodles to make the screws spit out more sand. When you use it the next day, soak it in salt for ten minutes and the snail will become clean. Prepare a pair of sharp scissors and cut off the tails of all snails, which is more convenient to eat.
At this time, the bone in the pot should not be stewed. We can boil a pot of water in a kettle, pour it into the kitchen basin, then pour all the screws in and blanch for 2-3 minutes. Of course, if there is another small pot, it's best to cook it in a small pot for 2-3 minutes, so that the blanching will be more thorough.
After the snail is blanched, we will pick it up with a colander and put it in clean water to wash it again.
Pour the oil into the pot and cover the bottom.
After the oil is heated, pour the chopped ginger and garlic into the pot and stir-fry until fragrant, then add the star anise cinnamon and dried Chili in turn and stir-fry with a spatula.
Just keep the heat above medium fire. Do not ignite directly. It's easy for beginners to control the heat badly, and then the ingredients will burn. Stir-fry for about ten times, then add 150g sour bamboo shoots and continue to stir-fry until fragrant.
Stir-fry for about 1 minute, and then we can pour the washed and dried snails in and add two pieces of Guilin bean curd. If there is no Guilin tofu milk, the baby can choose other tofu milk, but not the kind with peppers on the surface. That kind of tofu is too thick, which will affect the taste of snail powder itself.
Add crystal sugar 10g, cooking wine 10g, soy sauce 20g, oyster sauce 10g and salt 2g, and continue to stir fry.
Stir-fry for about 2-3 minutes, cover the pot and simmer for 5 minutes.
After 5 minutes, pour the fried side dishes into the previously cooked bone soup.
Then cover the pot and simmer over medium heat. Then we will prepare other ingredients, pour a small amount of cooking oil into the pot, heat it, and then add the sour beans and stir fry.
After frying, put the cooked sour beans on the plate and put them aside, and then fry the fungus, mushrooms and daylily in the same way.
Pour a quarter of the oil into the pot, heat the oil to 50% to 60%, add the rectangular bean skin and fry it, depending on your personal taste. Stir-fry more if you like. If you don't like it, you can omit this program. After all, it costs oil.
After the bean skin is fried, go and see how the soup is made. If it is bubbling, add salt to taste, about a spoonful and a half.
Put the rice noodles soaked in clear water overnight in a pot and boil them in boiling water for 5-8 minutes, then pick them up and put them in a bowl to eat.
Then put all the previously fried side dishes in, pour a little boiled soup on the noodles, and a bowl of delicious and beautiful snail powder will be ready!