Tools/materials: snail, duck feet, perilla, jia ye, bean paste, ginger, garlic, star anise, fragrant leaves, pepper, dried pepper, rice wine, soy sauce, oyster sauce, salt, chicken essence, clear water, edible oil, wok, electric pressure cooker, plate, bowl, chopping board and knife.

65438+

2. Wash the duck feet with clear water to control the moisture, pour the oil in the wok, put the duck feet in hot oil to fry the foam, and the pan is brown.

3. Pour the oil into the electric pressure cooker, start the hot pot button to stir-fry the bean paste, and then add ginger slices, garlic, star anise, fragrant leaves, pepper and dried pepper to stir-fry.

4. Pour in the snail and stir-fry until fragrant, pour in the rice wine to remove the fishy smell, and add the sour bamboo shoots and stir-fry for 1 min.

5. Add the fried duck feet, continue to stir evenly, pour in soy sauce, oyster sauce, perilla, and fake chicken gizzards, stir-fry until fragrant, add clean water that does not touch the duck feet, put salt and chicken essence on the cover of the pressure cooker, select the stew function, and set the start time for 35 minutes.

6. After the exhaust is over, the snail duck feet are ready.