Making method of ready-to-eat dried beancurd sticks with stone snail flavor

The invention belongs to the technical field of processing and production of agricultural products, and particularly relates to a making method of ready-to-eat dried beancurd sticks with stone snail flavor. The ready-to-eat dried beancurd sticks with stone snail flavor are prepared from raw materials in parts by weight as follows: 300-310 parts of dried beancurd sticks, 15-20 parts of stone snails, 5-8 parts of pork bones, 4-6 parts of chicken bones, 3-5 parts of chicken oil, 1-2 parts of star anise, 1-2 parts of rhizoma kaempferiae, 2-3 parts of fresh ginger, 1-2 parts of flos caryophylli, 1-2 parts of zanthoxylum bungeanum, 1-2 parts of cortex cinnamomi, 1-2 parts of fructus tsaoko, 1-2 parts of fructus amomi, 1-2 parts of dried chilli, 1-2 parts of fermented bean curd, 1-2 parts of cooking wine, 1-2 parts of perilla frutescens, 3-5 parts of sour bamboo shoots, 1-2 parts of chive, 1-2 parts of edible salt, 1-2 parts of chili oil, 2-3 parts of peanut oil, 1-2 parts of rock candy and an appropriate amount of