Snail and Duck Feet in Clay Pot
by Xiaoming classmate LM
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add the snails to boil the water with wine, wash and put on a plate for later use.
2. Duck feet add wine and boil water, wash them well and set aside.
3. The spices are ready.
4. The spices are ready.
5. Put the oil in the pan to heat up, it is a little smokey, change the fire to a low heat, and fry the yuba, being careful not to fry it for so long.
6. After frying the yuba, then fry the duck feet with the skin. Put the duck feet in a frying pan and pay attention to splashing oil (medium-to-small fire). Fry the duck feet until golden brown and you can remove them.
7. Heat the pot with oil, add various spices, stir fry ginger, and add bean paste on medium and low heat.
8. Add escargot, add wine and stir fry.
9. Add sour bamboo shoots.
10. Add sugar, add light soy sauce, stir fry, heat water, put oil nuts, quail eggs, cover the pot, and bring to a boil.
11. After simmering for 20 minutes, open the lid, put the yuba and perilla, cover the pot and simmer for another 20 minutes.
12. Bring less water, put it in a pot, pour in shallots, and peanuts are ready to serve.
