How to cook duck feet and snails in a pot with skin on them

Buy fresh snails, wash them and remove the buttocks. Step 1 of how to make duck feet and snails in a pot with skin on them

Fried Do not put oil in the pot, just put the washed snails in and stir-fry until there is no water left. (The purpose is to stir-fry the snails later to get the flavor.) ps: If you are worried that the snails are not clean, you can also drain them. Step 2 of how to cook duck feet with skin and escargot in pot again

Put oil in the pot and fry duck feet with skin, taro slices and yuba separately. Step 3 of how to make duck feet with skin and escargot in pot.

Step 4 of making fried duck feet and escargot in a pot with skin

Leave an appropriate amount of oil in the pot, add chili and garlic and stir-fry for a while, then add sour bamboo shoots and continue to stir-fry for 10 Take it out in about a minute and set aside. (If you fry the sour bamboo shoots with the snails at this time, the sour bamboo shoots will only have a salty taste in the end, so I like to fry the sour bamboo shoots first, and then add them to the snails to stew them together.) Step 5 of how to cook duck feet and snails in a pot with skin

Put oil in the pot, add spices, chili and stir-fry the snails. After frying for a few minutes, add salt, soy sauce, white wine, oil, chili oil, sour bamboo shoot water, etc. Stir-fry for a while, let the snails taste a little bit, then add water. Cook for 15 minutes. You need to add more salt, because you need to add water, and the amount of water must cover the snails. How to cook duck feet and snails in a pot with skin Step 6

Add duck feet and simmer for 20 minutes. Step 7 of how to cook duck feet and snails in a pot with skin

Add mint, perilla and fried sour bamboo shoots and cook for 10 minutes Step 8 of how to make duck feet and snails in a pot with skin

(picture This is a simple version of the snail and duck feet I made) When ready to serve, put the fried tofu, fried yuba, taro slices, and peeled cooked quail eggs on top. Garnish with cilantro and shiso. Just like eating hot pot, it is better to heat it up a little and eat it at the same time, so that the yuba, taro, and quail eggs can slowly absorb the flavor without being too bad. How to cook duck feet and escargot in pot with skin Step 9