1. Main ingredients: 500 grams of pig trotters and 500 grams of field snails. Accessories: 100 grams of pickled bamboo shoots. Seasoning: appropriate amount of salad oil, a little salt, 20 grams of ginger, 3 cloves of garlic, 2 star anise, 50 grams of pepper, 15 ml of cooking wine, 15 ml of light soy sauce, 10 ml of dark soy sauce, 1 grass fruit, 2 cloves, fennel seeds 10 pieces, 3 bay leaves, 6 white pepper, 1 perilla, 5 grams of sugar, appropriate amount of chili oil.

2. Soak the snail in clean water for two days to spit out all the sediment. Take it out and wash it with clean water. Use pliers to remove the butt of the snail.

3. Cut the sour bamboo shoots into slices, cut the ginger into slices, cut the dried pepper into sections, and peel the garlic.

4. Do not put oil in the wok, put the sour bamboo shoots in, stir-fry over low heat until the water evaporates, and then take them out.

5. Chop the pig's feet into small pieces, put them into a pot of boiling water and simmer for 3 minutes. Remove them and wipe them dry. Apply a layer of soy sauce on the skin and fry them in 80% hot oil until golden. Pick up the yellow.

6. Heat a wok, add appropriate amount of oil, add ginger, garlic, chili pepper, sand ginger, star anise, grass fruit, bay leaf, white pepper and stir-fry over low heat until fragrant, add snails and stir-fry When fragrant, add sour bamboo shoots and pig trotters and stir-fry. Add cooking wine, light soy sauce, dark soy sauce and salt and stir-fry evenly.

7. Add enough boiling water to cover the meat noodles, bring to a boil over high heat, put it into a casserole and simmer over low heat for 2 hours. When it is out of the pot, open the lid, sprinkle with perilla and pour in chili oil.