Ingredients?
Main ingredients:
30 duck feet, 2 pounds of field snails
Some pickled bamboo shoots, some taro, some potatoes
p>Ingredients:
2-3 small pieces of ginger, 1-2 pieces of cinnamon bark
One star anise, a handful of peppercorns
3-geranium leaves 5 slices of tangerine peel, 3-4 slices
10-15 dried chilies, one grass fruit
Some cumin
3 tablespoons of perilla, bean paste
p>3 small pieces of minced ginger and garlic, red oil fermented bean curd
Adequate amount of oyster sauce, cooking wine, sugar and salt
How to cook snails and duck feet in a pot?
First fry the duck feet at high temperature and take them out for later use
Cut the taro and potatoes into cubes and fry them for later use
Cut the sour bamboo shoots into sections and prepare dry water over low heat
Except Soak other spices other than peppers in warm water for 20 minutes
Pour oil into the pot, add sour bamboo shoots and peppers and stir-fry until fragrant, then remove and set aside
Pot Pour oil into the pot, stir-fry the snails, add cooking wine and salt, you can add more salt (the screws are more difficult to taste), stir-fry until fragrant and set aside.
Strain out the spices with gauze. Leave the cumin, peppercorns, and bay leaves, and take out the remaining spices
Tie the gauze filled with spices tightly to make a spice bag
Saute the minced ginger and garlic in oil first, then add Add tangerine peel, ginger, star anise, grass fruit, and cinnamon and stir-fry until fragrant
Add in 3 tablespoons of bean paste and stir-fry until the red oil appears
After adding the red oil, stir-fry until fragrant Stir-fry the sour bamboo shoots and snails together, add a little perilla and stir-fry, then pour in some water, simmer for 20 minutes and set aside.
Put the duck feet in the pot, add a little oyster sauce and red oil fermented bean curd. Fry, then pour some water and cook for 15 minutes
Take a large soup pot, add the fried snails and duck feet, add salt, sugar, spice packets, and then add a lot of water, the water should cover the duck Bring the legs to a boil over high heat, then turn to low heat and simmer for 1 hour, add perilla, and simmer for another half an hour
Add potatoes and taro and simmer for 10 minutes before removing from the pot. Potatoes and taro can also be omitted. Just take it out of the pot
Assemble it
Plate it