river snail

Chinese yam

Oily bean curd

Consume fuel

Onion, ginger and garlic

Cooking wine

Seasoning bag

Spicy fermented bean curd

White granulated sugar

bamboo shoots

Salt black beans

purple perilla

Practice of snail duck foot pot

First of all, wash the snails that have been raised for a day or two and pinch their bottoms.

Then sprinkle salt on the duck feet and fry until brown. Take them out. I didn't put that much oil, so I didn't put it in place.

Take an oil pan, add spice bags, onions, ginger and garlic, stir-fry until fragrant, then pour in clam snails, stir-fry for a few minutes, then add bamboo shoots and salt (more, because the color will fade after adding water), and stir-fry with oil consumption. Add a little water to boil.

After frying, add duck feet and stir fry, add a little water to stir fry, if it is too light, continue to add oil or salt, just add a little sugar, fermented bean curd and perilla, stir fry and cook for about 3 minutes.

Add water to the cooked snail duck feet, then pour into the casserole and cook until the duck feet are soft and rotten. We don't have a casserole at home, so we cook it in a cooking pressure cooker.

It takes about 30 minutes, depending on the situation of each pot, which is the same as the time to cook bone soup.

Five minutes before the oven, add some perilla and chopped green onion, which is more delicious.

skill

When frying duck feet with snails, try to be salty. When you add water and add cooking time, it won't be so salty and tastes just right.