Two days ago, I finished watching the "my family's daughter", which saw the Miss Wang Ou back to Guangxi to eat food that period, especially the snail duck feet casserole that section, simply to the editor's stomach roundworms are hooked up to see that the full snail meat in the mouth, the fried duck feet fully absorbed the snail's freshness, the skin of the duck feet is crunchy, soft and chewy, gently bite a mouthful of full of snail flavor! The collagen, as well as the asparagus tender white crisp, soup hot and sweet, really colorful and flavorful ah ~

This snail duck feet pot is a famous Guangxi Liuzhou special flavor dishes, first of all, the first will be the duck feet fried through the snail with asparagus and a variety of other spices together with the fragrance of the slow simmering out of the water. It not only has a unique taste of sour and spicy freshness, but is also a very appetizing and appetizing local flavor dishes.

The snail duck feet pot

Input preparation:

Main ingredients: snail, duck feet, bamboo shoots, bamboo shoots, fruits, taro, cauliflower.

Supplementary ingredients: perilla, cilantro, green onion, ginger and garlic, millet pepper, chili powder, pepper, dried chili pepper, coriander, star anise, grass nuts, cinnamon.

Seasoning: bean sauce, sugar, soy sauce, dark soy sauce, oyster sauce, salt, cooking wine.

Practice steps:

1, first of all, buy back the duck feet snails with a little salt and a few drops of oil, so that the snails faster spit sand after the snail, the snail tail to cut off the cut off. (If you find it troublesome to deal with snails, you can also buy merchant raised and already dealt with the tail.)

2, and then clean the duck feet, duck feet toenails cut off, then pour water in the pot, add wine and ginger, and duck feet, open the fire to the duck feet boil, fish out with cold water rinse clean, put aside to drain. (Because the flavor of the duck feet is a little heavy, so blanching this step is a must-do yo, and duck feet suggested the best choice of skinned, because the skin will be more delicious than the texture of the skin is more delicious and tasty.)

3, hot pan pour oil hot, drain the water of the duck feet into the frying, frying to duck feet some golden brown can be fished out and put on the plate to be used. (The process of frying duck feet will burst, so the oil may be wantonly flying, worried about splashing all around, you can put the lid on the pot, wait for the pot to move a little less, and then open to see the extent of the duck feet fried.)

4. Leave oil in the pot, and fry the rotisserie bamboo on low heat for a little while. (Of course, you can also buy already fried ones at the market or supermarket.)

5, the taro peeled and cut into pieces of the right size, and then the oil is hot, into the taro fried to the skin slightly golden, you can fish out and put the plate to use. (If you put potatoes, also slightly fried yo.)

6, the pot of hot oil, pour into the cut bamboo shoots, and then add a little chili powder, the bamboo shoots stir-fried dry out of the flavor, put out on a plate standby.

7, the onion, ginger and garlic, millet pepper, pepper, dried chili peppers, sesame leaves, star anise, grass jelly, cinnamon after bursting incense, add bean paste fried red oil, and then then into the snails, part of the sour bamboo shoots to continue to stir-fry for about 3 minutes, and then into the appropriate amount of salt, soya sauce, oyster sauce, soy sauce to continue to stir-fry.

8, pour boiling water, the water level does not exceed the snails on it. (The flavor of the soup should be slightly slightly salty, yo.)

9, and finally add the duck feet with high heat to boil, adjust the fire slowly simmer for about thirty minutes, the specific time can be based on the duck feet soft and sour. (If there is a casserole at home, after boiling over high heat, and then simmering in a casserole will taste better.)

10, cooked to the duck feet after the bones are soft, ready to go out of the pot before adding the rest of the pickled bamboo shoots, fried bamboo, avocado, as well as taro, cauliflower, as well as cilantro and perilla can be out of the pot to taste.

If the time is not in a hurry, you can first use the tube bone to cook out of the soup, and then the soup with the snails and duck feet simmering together, the flavor will be more pure yo ~ Oh, I heard that the stone snail with the nails snail to cook together, the soup will be more delicious flavor, do not believe that you can try yo.