Photograph of the finished Luosifen

China · Bún ốc măng chua Luosifen

Luosifen

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Apple snails Apple snails 1.2 kg
  • Photograph of Thin dried rice noodles Thin dried rice noodles 720 g
  • Photograph of Pork bones Pork bones 1 kg
  • Photograph of Sour bamboo shoots (menma) Sour bamboo shoots (menma) 400 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 60 g
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 160 g
  • Photograph of Roasted peanuts Roasted peanuts 140 g
  • Photograph of Pickled mustard greens Pickled mustard greens 240 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 24 g
  • Photograph of Spring onion Spring onion 120 g

Method

  1. 1 Soak the snails in rice water for 2 hours, then scrub the shells clean and extract the meat.
  2. 2 Simmer pork bones with snails and cinnamon for 2 hours and 30 minutes, then strain to remove the solids, keeping only the broth.
  3. 3 The snails are only used to make the broth and are not placed in the bowl; that's why you won't see any snails in a luosifen bowl.
  4. 4 Sauté the pickled bamboo shoots (menma) in chili oil for 8 minutes, then add them to the broth.
  5. 5 Fry the dried tofu skin until puffed up, then soak it in broth until softened.
  6. 6 Blanch the rice noodles for 90 seconds, then pour in the broth and top with menma bamboo shoots, bean curd skin, pickled mustard greens, roasted peanuts, and green onions.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: simmer under high pressure for 55 minutes, then release the pressure naturally; the broth will be richer, so add 300 ml of hot water.

Start cooking