Two days ago, I watched My Daughter, in which I saw the period when Miss Angel returned to Guangxi to eat delicious food, especially the period when the snail duck feet were cooked in pot, which almost evoked the worms in Xiaobian's stomach. I saw that the full snail meat was full of fresh fragrance, and the fried duck feet fully absorbed the delicious taste of the snail, and the duck feet skin was crisp, soft and chewy. The soup is hot, spicy, fresh and sweet. It's really delicious ~

This snail duck feet pot is a famous specialty dish in Liuzhou, Guangxi. First, the duck feet are fried thoroughly, then the snail is mixed with sour bamboo shoots and other spices to saute, and then water is added for slow cooking. Among them, it not only has a unique taste of hot and sour, but also is an authentic flavor dish that is very appetizing.

Pot with snail and duck feet

Preparation of ingredients:

Main ingredients: snail, duck feet, sour bamboo shoots, yuba, oil fruit, taro and day lily.

auxiliary materials: perilla, coriander, onion, ginger and garlic, millet pepper, Chili powder, pepper, dried pepper, fragrant leaves, star anise, tsaoko and cinnamon.

seasoning: bean paste, sugar, soy sauce, soy sauce, oyster sauce, salt and cooking wine.

Steps:

1. First, add some salt and a few drops of oil to the bought duck-footed snail, so that the snail can spit sand more quickly, and then cut off the tail of the snail quickly. (If you feel that it is troublesome to deal with snails, you can also buy the ones that the merchants have raised and the tails have been handled. )

2. Then clean the duck feet, cut off their toenails, then pour water into the pot, add cooking wine and ginger slices, and duck feet. After boiling the duck feet with fire, take them out and rinse them with cold water, and let them drain. (Because the taste of duck feet is a little heavy, the step of blanching must be done. Besides, duck feet suggest that it is best to choose skin, because skin will taste more delicious than skin. )

3. After the oil is poured into the hot pot and heated, put the drained duck feet in and fry them until the duck feet are golden yellow, then take them out and put them on a plate for later use. The duck feet will explode during frying, so the oil may fly freely. If you are worried about splashing everywhere, you can cover the pot cover and wait until the noise in the pot is less, then open it to check the degree of duck feet frying. )

4. Leave oil in the pot and fry the yuba with a small torch. (Of course, yuba can also be fried in the market or supermarket. )

5. Peel the taro and cut it into blocks of appropriate size, then heat the oil, put it in the taro and fry it until the skin is slightly golden, and then take it out and put it on a plate for later use. (If you put potatoes, fry them a little, too. )

6. Heat oil in the pot, pour in the chopped sour bamboo shoots, add some Chili powder, stir-fry the sour bamboo shoots until they are fragrant, and then put them out on a plate for later use.

7. Stir-fry onion, ginger, garlic, millet pepper, pepper, dried pepper, fragrant leaves, star anise, Amomum tsaoko and cinnamon, add bean paste and stir-fry red oil, then add snail and some sour bamboo shoots and stir-fry for about 3 minutes, and then add appropriate amount of salt, soy sauce, oyster sauce and soy sauce to stir-fry.

8. Pour boiling water until the water level does not exceed that of the snail. The taste of the soup should be slightly salty. )

9. Finally, add the duck feet and boil them over high fire. Turn down the fire and cook slowly for about 3 to 4 minutes, depending on the softness of the duck feet. If there is a casserole at home, it will taste better to cook it in a casserole after the fire is boiled. )

1. After cooking until the bones of duck feet are tender, add the remaining sour bamboo shoots, fried yuba, avocado, taro, day lily, coriander and perilla before cooking.

If time is not in a hurry, you can cook the broth with the barrel bone first, and then cook the broth with the duck feet of the snail, and the taste will be more pure. Oh, I heard that the soup will be more delicious if cooked with the snail and the snail. You can try it if you don't believe me.