Yajiao
600 grams
Pickled bamboo shoots
100g
snail
600 grams
salt
5 grams
soybean
10g
oyster sauce
10g
Jiang Sha
1 block
Amomum tsao-ko
three
Mircia
3 tablets
Dried orange peel
2 tablets
Eight angles
three
Sichuan pepper
10g
pepper
10g
Red pepper
six
ginger slice
2 tablets
Thick bean paste
2 tablespoons
purple perilla
3 pieces
Fake basket
2 pieces
cinnamon
3 tablets
You Guo
12
Steps/methods of step-by-step reading
1
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Wash the duck feet with skin, put them in a pot, add clean water that has not touched the duck feet, and cook for 2 minutes after boiling over high fire.
2
/ 18
Remove, wash and drain, and dry with kitchen paper for later use.
three
/ 18
Put the right amount of oil in the pot.
four
/ 18
Heat it until it is steaming, and then fry it in duck feet. Remember to take protective measures, because oil will explode.
five
/ 18
Turn over and fry until golden brown.
six
/ 18
Take it out and put it in a pressure cooker.
seven
/ 18
Snails are soaked in advance and spit mud. I bought it, washed it, and cut off my ass. I'll wash it myself when I get back.
eight
/ 18
Get all the spices ready
nine
/ 18
Shred Perilla frutescens and fake basket, and shred sour bamboo shoots.
10
/ 18
Put a proper amount of oil in the pot, add pepper, mahjong, dried Chili and ginger slices and stir-fry until fragrant.
1 1
/ 18
Add the bean paste and stir well.
12
/ 18
Stir the drained snails for a while.
13
/ 18
Add soy sauce and oyster sauce and stir fry.
14
/ 18
Stir-fry ginger, perilla, fake basket and remaining spices.
15
/ 18
Add sour bamboo shoots, stir well, add water without snail, add salt, cover and stew for 10 minute.
16
/ 18
Put everything in the pot into the pressure cooker and add warm water without snails.
17
/ 18
Add avocado, cover it, and press the soup button until the keys beat and the air runs out.
18
/ 18
Final result