This is the first time to cook duck feet like this. It's delicious, sour and refreshing. I can't stop tasting it. No wonder Guangxi people love snail powder so much and know that snails can hang such fresh soup. Snails in our family only explode in sauce and have been eaten for decades. We usually only eat before Qingming, because there will be small snails in the snails after Qingming, which is not only thinner but also bad in taste. Recently, I saw another delicious food related to snails.

Recently, in the circle of friends, a snail duck foot pot was distributed by friends in Guangxi to plant grass. This tender duck's paw is so appetizing that it makes my mouth water. I searched online for recipes and began to prepare ingredients. First, I bought sour bamboo shoots in Guangxi online and some fresh perilla leaves in the supermarket, but I didn't buy fake ones. As for duck feet and snails, go to the food market to purchase. I didn't buy snails. It felt too big.

Learn to cook according to the recipe step by step and stew the cooked duck feet. Duck feet have a feeling of melting in the mouth, and the whole duck feet can spit out bones instantly when eaten in the mouth. Snails are also easy to suck and carry soup. After frying the yuba, it is crispy and absorbs the soup of snail duck feet, which is another feeling to eat!

Snail duck feet pot

Ingredients: duck feet 500g, snail 500g, dried yuba, sour bamboo shoots100g;

Accessories: rice oil, cooking wine, salt, soy sauce, oyster sauce, sugar, Pixian bean paste, star anise, cinnamon, fragrant leaves, dried tangerine peel, dried pepper, ginger slices, pepper and perilla leaves;

Exercise:

1, cleaning snails: buy snails without pruning, first add water to the basin, wash them several times, and change them when the water is dirty;

2. Cut off the snail's tail with scissors;

3. This is a cut snail;

4. Put it into the basin, add a proper amount of water and a few drops of sesame oil, and stick to it for half a day, changing the water several times during this period;

5. Finally, wash the snails one by one with a small toothbrush.

6. This is bought duck feet. It is best to use duck feet with skin for online recipes, but unfortunately we can't buy them here.

7. After the duck feet are rinsed clean, add some cooking wine and ginger slices to the pot, and cook until the duck feet become discolored. After draining water, dry it with kitchen paper towels;

8. Pour the right amount of oil into the pot and heat it until it starts to smoke. Pour in duck feet and fry until cooked. Pay attention to cover the lid for protection, fry until golden brown and remove for later use;

9. Then add dried yuba and stir-fry until it bubbles;

10, which is the fried yuba part;

1 1, put the fried duck feet and yuba into the rice cooker for later use;

12. Prepare ginger slices, dried peppers and prickly ash, and cut perilla leaves into small pieces for later use. I didn't buy fake leaves.

13, take another oil pan, add ginger slices, prickly ash and dried chili, stir-fry until fragrant, then add Pixian bean paste and stir-fry red oil;

14, then pour the washed snail and stir well, and add some cooking wine to remove the fishy smell;

15, then add salt, sugar, soy sauce and oyster sauce to stir fry, and then add half of Perilla leaves, cinnamon, star anise, fragrant leaves and dried tangerine peel to stir fry;

16, add washed and drained shredded sour bamboo shoots, stir-fry evenly, and add red oil and pepper if you like spicy food;

17, then add a proper amount of water to boil, preferably with broth, which tastes more delicious;

18, pour the cooked snails and soup into the rice cooker, and add duck feet and yuba;

19, add a proper amount of warm water to just immerse the ingredients;

20. Stew in a rice cooker 1 hour;

2 1, when the time is up, put the other half of perilla leaves in and mix well before taking out the pot;

22, eat out of the pot;