Luosifen

What to get ready

• Apple snails 2.6 lb
• Thin dried rice noodles 1.6 lb
• Pork bones 2.2 lb
• Sour bamboo shoots (menma) 14.1 oz
• Sichuan dried chili peppers 2.1 oz
• Dried bean curd skin (fuzhu) 5.6 oz
• Roasted peanuts 4.9 oz
• Pickled mustard greens 8.5 oz
• Cinnamon and star anise 0.8 oz
• Spring onion 4.2 oz

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.