The first time so boiled duck feet, fresh spicy and sour cool, tasted stop, no wonder people in Guangxi so love to eat since ate the snail powder in Guangxi, only to know that the snail can also hang out so fresh soup. In our family, the snail will only sauce burst a little, have eaten for decades. We usually only eat before the Qingming Festival, because after the Qingming Festival, there will be small snails in the snail, not only the meat becomes thin taste is not good. Recently saw another snail-related delicacy.

Recently, I was planted by the snail and duck feet casserole posted by a friend from Guangxi in my circle of friends. This crispy duck palm is too greedy to see me drooling. The Internet searched the recipe began to prepare the ingredients, first of all, online shopping in Guangxi's asparagus, in the supermarket to buy some fresh perilla leaves, that is, the fake piper leaves did not buy. As for the duck feet and snails to go to the food court procurement. I did not buy snails, I feel that the head is too big.

According to the recipe step by step to learn to do, stewed duck feet pot, duck feet have a kind of melt-in-the-mouth feeling, the whole duck feet to eat inside the mouth can instantly spit out the bones. The snails also suck up easily and with the soup. The deep-fried bean curd bamboo is crispy, and after absorbing the soup of snail and duck feet casserole, it is another feeling to eat!

Snail duck feet casserole

Main ingredients: 500 grams of duck feet, 500 grams of snails, dried bamboo, pickled bamboo shoots 100 grams;

Accessories: rice oil, wine, salt, soy sauce, oyster sauce, sugar, Pixi County soybean paste, star anise, cinnamon, coriander, pericarp, dried chili peppers, ginger, peppercorns, perilla leaves;

Practice:

1, cleaning snails Brush clean can be;

6, this is to buy back the duck feet, online recipes are best to use with the skin of the duck feet, but unfortunately we can not buy here;

7, duck feet rinsed, put into the pot with a little wine, ginger nicked a little bit of water, boiled to the feet of the duck to brown can be fished out, drained and dried with a kitchen towel to wipe out the water;

8, the pot poured into the appropriate amount of oil heated until it began to smoke, pour into the duck feet fried, pay attention to cover the pot to do a good job of protection, fried to golden brown fish out of the standby;

9, and then into the dry bamboo fried until blisters;

10, this is a good part of the fried bamboo section;

11, the fried duck feet and bamboo into the electric crockpot in the standby;

12, ready to ginger, dry chili peppers and peppercorns, perilla leaves cut into small standby! I did not buy fake piper leaves;

13, another frying pan, put ginger, pepper, dry chili pepper stir-fried and then add Pixian bean paste stir-fried red oil;

14, then pour into the treatment of clean snails stir-fried, add some wine to fishy;

15, then add salt, sugar, soy sauce, oyster sauce stir-fried, and then add half of the perilla leaves and cinnamon, star anise, sesame leaves, Chenpi stir-fried together;

16, and then put into the cleaned and drained water of the sour bamboo shoots shredded stir-fried evenly, like to eat spicy can also add a little red oil chili;

17, and then add the right amount of water to boil, the best is to use the stock, the flavor is more fresh;

18, the boiling snail with the soup and then poured into the electric stew pot with the duck's feet and bamboo roasting;

19, Then add the right amount of warm water, can just submerge the ingredients can be;

20, with the electric stew pot stewing 1 hour;

21, time, before starting the pot to the other half of the shiso leaves into the mix can be;

22, out of the pot to open the food;