Preparation materials: snails, duck feet plate, bamboo, peanut kernels, sour bamboo shoots, cooked eggs

Steps:

1, duck feet in hot water and fly water and then fished out to drain the water.

2, the pot of oil is hot.

3, under the bamboo roasting fried until crispy can be fished out.

4, and then just put the duck feet into the frying pan, pay attention to the best cover, because the oil will be like firecrackers like splashing around.

5, wait until the pan movement is small, duck feet fried to some golden brown can be fished out.

6, by the way, put the peanuts also fried.

7, snail to use a brush (toothbrush) to brush clean the mud on the shell, and finally the tail (that is, the tip of the tip there) with scissors cut off.

7, snail in the pan fried dry water.

8, no oil in the pot, the asparagus also fried dry water.

9, the pot on low heat, put a few slices of ginger, three or four garlic rice, a small piece of cinnamon, two star anise, a small handful of peppercorns, a few pieces of sesame leaves, two fruits of grass.

10, stir fry incense into a tablespoon of bean paste, stir fry red oil.

11, frying pan into the snail, stir fry evenly.

12, pour in the sour bamboo shoots, add oil, soy sauce and a little sugar and stir fry evenly.

13, add water to the pot, add dried chili peppers, and boil over high heat.

14, pour in the duck feet and poached eggs (poached eggs first with a toothpick to tie some small holes can help flavor), cover and stew for 40 minutes, halfway open the lid and add some hot water (because evaporation is very fast).

15, add salt and pepper (salt do not need to put too much, because just the bean paste is also salty), drizzle with red oil.

16, put chopped perilla leaves, turn off the heat to soak, natural cooling flavor.

17, heating, sprinkle peanuts, sprinkle cilantro, on the table.