material

Yajiao

river snail

Chinese yam

Oily bean curd

Consume fuel

Onion, ginger and garlic

Cooking wine

Seasoning bag

Spicy fermented bean curd

White granulated sugar

bamboo shoots

Salt black beans

purple perilla

working methods

1. Wash the snails that have been raised for a day or two first, and put them in the ass.

2. Then sprinkle salt on the duck feet, fry until brown, and take out. I didn't put that much oil, so I didn't put it in place.

3. Take the oil pan, add the spice bag, onion, ginger and garlic, stir-fry until fragrant, pour in the clamped snail, stir-fry for a few minutes, then add the bamboo shoots and salt (more, because the color will fade after adding water), and stir-fry with oil consumption. Add a little water to boil.

4. After frying, add duck feet and stir fry, add a little water to stir fry. If it is too light, continue to add oil consumption or salt, just add a little sugar, lobster sauce, fermented bean curd and perilla to stir fry and cook for about 3 minutes.

5. Add water to the cooked snail duck feet and pour into the casserole until the duck feet are soft and rotten. We don't have a casserole at home, so we cook it in a cooking pressure cooker.

6. It takes about 30 minutes, depending on the situation of each pot, which is the same as the time for boiling bone soup.

7. Five minutes before the oven, add some perilla and chopped green onion to make it more delicious.