What are the practices of Liuzhou snail duck foot pot?

Preparation materials: snail, duck feet, yuba, peanuts, sour bamboo shoots and boiled eggs.

Steps:

1, duck feet fly in exothermic water, then take them out and drain them.

The oil in the pot is hot.

3. Fry the yuba until it is crisp, and then take it out.

4. Put the duck feet into the oil pan again, and pay attention to cover the lid, because the oil will splash around like firecrackers.

When the noise in the pot is low, the duck feet can be fished out when they are fried to some golden color.

6. By the way, put the peanuts in and fry them.

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

7. The snails fry dry water in the pot.

8, do not put oil in the pot, fry sour bamboo shoots.

9. Open a small fire in the pot, and add a few slices of ginger, three or four garlic, a small piece of cinnamon, two star anises, a pinch of pepper, a few fragrant leaves and two tsaoko.

10, stir fry, add a tablespoon of bean paste and stir fry red oil.

1 1. Pour snails into a wok and stir well.

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

13, add water to the pot, add dried peppers and bring to a boil.

14, pour duck feet and boiled eggs (boiled eggs can be tasted by sticking some holes with toothpicks first), cover and stew for 40 minutes, and add some hot water in the middle (because it evaporates quickly).

15, add salt and pepper (not too much salt, because the bean paste was salty just now) and sprinkle with red oil.

16, add chopped perilla leaves, turn off the fire and soak, naturally cool and taste.

17, heat, sprinkle with peanuts and coriander, and serve.