Main ingredients: 600g of duck feet board, 100g of sour bamboo shoots, 600g of snails.

Accessories: 5 grams of salt, 10 grams of soy sauce, 10 grams of oyster sauce, 1 large piece of sand ginger, 3 strawberries, 3 slices of allspice, 2 slices of tangerine peel, 3 star anise, 10 grams of peppercorns, 10 grams of dried mace and pepper, 6 chili peppers, 2 slices of ginger, 2 tablespoons of soybean paste, 3 perilla, 2 false baskets, 3 slices of cinnamon, and 12 oleaginous fruits.

Steps:

1, wash duck feet with skin and put into the pot, put in the water that does not exceed the feet of the duck, boiled on high heat and then boiled for 2 minutes.

2. Remove from the pot, rinse and drain, and wipe with kitchen paper to remove any moisture.

3, put a moderate amount of oil in the pot.

4, burn until hot can be put into the duck feet into the frying, remember to do a good job protecting facilities, because the oil will burst.

5, turn over, fry until golden can fish out.

6, fish out into the pressure cooker.

7, snails soak spit mud in advance, I bought is packed, cut off the butt, back to their own and then scrub clean.

8, ready for all the spices.

9, perilla, false basket chopped, asparagus shredded.

1, 0 pot into the right amount of oil, put pepper, mahjong, dry chili, ginger burst incense.

11, add bean paste and stir fry evenly.

12, pour in the drained snail stir fry for a moment.

13, add soy sauce oyster sauce stir fry.

14, add sand ginger, perilla, false basket and the rest of the spices and stir fry.

15: Add the pickled bamboo shoots and stir-fry well, then add water that doesn't cover the snails, add salt, cover and simmer for 10 minutes.

16: Put everything in the pot into the pressure cooker and add warm water that doesn't cover the snails.

17, put the avocado, cover the pot, press the soup button, and wait for the key to jump to exhaust the gas can be.

18, plus duck feet and then cook for a while.