2. Wash duck feet and set aside.
3. Pour oil into the pot and fry the duck feet until golden brown.
4. Scoop up some of the oil from the duck feet and reserve half of it for stir-frying the asparagus.
5. bamboo shoots stir-fry a little after adding seasonings and dried chili, ginger and garlic stir-fry, try to stir-fry flavor.
6. Stir fry after the perilla root continue to stir fry flavor (add appropriate amount of salt).
7. Then put the pickled peppers, red pepper, vinegar pickled rice pepper.
8. Add soy sauce, red oil.
9. Finally put perilla leaves to stir-fry for about a minute or two.
10. Start adding water to the pot and let the soup boil.
11. After the soup boils pour it into the pressure cooker with the duck feet and leave it there.
12. Then fry the snails and put some salt. About five minutes or so. Sheng out, blanch again with water. Pour into the pressure cooker soup.
13. The last step, so the ingredients in the pressure cooker pressure about 30 to 35 minutes.
14. Out of the pot on a plate.