Snail: 500

Duck feet: 300

ingredients

Ginger: Right amount.

Taro: Right amount

Garlic: Appropriate amount

Star anise: right amount

Zanthoxylum bungeanum: moderate amount

Sour bamboo shoots: appropriate amount

Fragrant leaves: appropriate amount

Perilla frutescens: Appropriate amount

Cinnamon: right amount

Specific steps

first step

1. Buy the snail and soak it in clear water for two days. Let it spit out all the sediment. Change the water frequently. Remove the mud from the surface with a brush. Then use pliers to clamp off your ass.

Second step

2. Boil hot water in the pot. Pour the duck feet into the blanching for 3 minutes. Remove and dry the water. Coat the epidermis with soy sauce. Then pour into the oil pan and fry until golden brown.

Third step

3. Shred sour bamboo shoots.

Fourth step

4. cut the taro into pieces.

Step five

5. Shred ginger. Peel the garlic. Wash cinnamon, anise, fragrant leaves, pepper and perilla for later use.

Step 6

6. The wok does not put oil. Add sour bamboo shoots, stir-fry over low heat until the water evaporates, and then take out.

Step 7

7. The oil pan is hot. Add the materials (except perilla frutescens) from step 5 and stir-fry until fragrant. Add dried Chili snail and stir fry.

Step 8

8. Add sour bamboo shoots. A spoonful of bean paste. Soy sauce Old smoke. Gas consumption. Salt. Stir the cooking wine evenly.

Step 9

9. Add duck feet and stir fry. Pour boiling water. If you don't pass the ingredients. After the fire boils, put it in a casserole and simmer for 2 hours. Add taro and continue stewing 15 minutes. Add chicken essence before cooking. Pour in Chili oil. Sprinkle with perilla.

knack for cooking

Because there is no casserole. So I have to replace it with a wok. It will taste better with casserole. The longer you cook it, the more fragrant it will be. Duck feet will be softer and more tasty. If the water dries halfway, heat the water. Never add cold water. It's better to have soup.