2. Buy snails back two days in advance, raise them with running water, and remove the sediment. During this period, you can put some sesame oil in it, change the water at least three times a day, completely remove the sediment, and then clip off the tail with a small clip to facilitate later cooking and smoking.
3. After buying duck feet, clean them. Slice ginger, cut perilla and green pepper into powder for later use. Soak yuba in warm water, and then cut it for later use.
4. Fly the snail and duck feet separately (add ginger slices and cooking wine to remove fishy smell. ), and then pick it up and drain it for later use. Cooked quail eggs are shelled for use.
5, fire, hot pot, pour oil, and then add ginger slices, until the oil smokes, pour duck feet, then pour cooking wine, a proper amount of salt, soy sauce, oyster sauce, soy sauce (color) stir fry, about 1 minute later, turn off the fire and shovel duck feet into the prepared casserole.
6. Then follow the same steps to fry the snail, that is, add perilla, a different ingredient, in the process of frying.
7. Shovel the snail on the duck's feet that have been put into the casserole. You can add yuba, sour bamboo shoots, appropriate amount of water and cooking wine, then cover with fire and simmer for about 20 minutes, and then add the chopped green pepper. This delicious snail duck foot pot is ready.