Braised ginger, perilla, water, white wine, Chili oil, soy sauce and soy sauce.

working methods

① Soak the snail in clear water for one day, add salt and cooking oil, let the snail spit out the sediment, then clip off the tail, brush the surface with a brush and clean it several times. After cleaning, put it in a cold water pot, boil the water for two minutes, and then clean it for later use.

② After washing the duck feet, cut off the toes, put them in cold water, boil the water for two minutes and then pick them up. After draining water, fry them in a pan at 60% oil temperature. It's best to cover the pot and fry them to avoid being scalded by oil. Take them out and soak them in cold water for an hour until they turn golden yellow. Fried duck feet taste good and are not easy to rot after cooking.

Next, prepare the side dishes, shred the sour bamboo shoots, perilla is the soul, as long as there are leaves, cut the pickled peppers and shred the ginger for later use.

(4) Put oil in the pot, soak pepper, ginger and sour bamboo shoots in hot oil, stir-fry duck feet and snails, add two spoonfuls of white wine, one spoonful of soy sauce, one spoonful of Chili oil and one spoonful of salt, and finally add a proper amount of water to avoid all the ingredients. After the fire boils, turn to low heat for 40 minutes, and add perilla before taking out the pot.

When the time comes, the spicy and delicious duck's paw pot is ready, blowing air conditioning, nagging snails, biting duck's feet and smelling the unique fragrance of perilla. This kind of life is too comfortable.

skill

Bone soup tastes better than water.

If you like spicy food, you can add some dried peppers.