Snails and Duck Feet in Clay Pot
1.
Wash the pork bones and use a pressure cooker to simmer them into pork bone soup for later use (you can use clean water for the later part of the trouble. This time I bought the pork bones, and the stew is also very fragrant)
2.
Clean the fresh duck feet, cut off the black dirty parts, and wash with a small amount of flour mixed with water to remove stains and bruises.
3.
Drain the cleaned duck feet, dry them with kitchen paper, and fry them in hot oil. After frying for 5 minutes, the duck feet will become golden yellow and expand.
4.
The fried duck feet are soaked in cold water for about 1 hour to make the skin and meat of the duck feet easier to taste (time does not allow you to soak in ice water)
5.
Cut betel nut taro into large pieces and fry until golden, set aside.
6.
It is best to choose pig lungs that are white and free of blood congestion. Rinse it with clean water repeatedly, cut into large pieces and rub it with a small amount of flour and water (the flour and water seem to wash everything clean :-))
7.
The pig lungs are blanched and sliced for later use.
8.
Prepare the side dishes, cut the sour bamboo shoots into thick strips and put them in a hot pot without adding oil! ! ! ! Add a small amount of salt and stir fry to increase the flavor of the sour bamboo shoots. Wash the rest of the ingredients and cut into sections for later use. Rinse the spices in warm water for later use. The next bowl is the red oil that you boiled before to increase the aroma.
9.
Wash the snails and blanch them with water (a spoonful of salt in the water) and remove the shells. After draining the water, put them in a hot pot (without oil) and add salt and fry them to remove the excess water in the snails to get rid of the fishy. The quail eggs are cooked and shelled.
10.
Stir the side dishes and spices in a hot pan with cold oil, add the watercress and fry the red oil, pour in the snails and pork lungs, stir fry, add all the seasonings, stir well and pour into the pork bone soup (or water). The water can be put almost 2 /3 pot, because other ingredients will be added later. Cover the pot and cook for 3 minutes after the water boils.
11.
Remove the snails and put them into the bottom of a large casserole, put the duck feet in, pour the soup, change the casserole and cook for 1 hour. Put in the rest of the ingredients, cook for 10 minutes, turn off the heat for 10 minutes, and finally put some shredded perilla and top with red oil to serve.
12.
The oooo taro was put too early, and it was a bit torn to cook too much.
13.
The duck feet are soft and rotten, and the taro flour powder ~ every ingredient is delicious ^o^ grab it all
Tips:
1. The essence of snails and duck feet in pot is snails and duck feet. The essence of Liuzhou people's love is sour bamboo shoots! If you don't like it, you can leave it alone~ All the above ingredients can be added or reduced according to personal preference without affecting the taste.
2. The taro must not be boiled for too long, and it will not break if you scoop it too much. You can put it in the simmering time to make it soft.
3. If there is no large casserole at home, you can use a wok or hot pot soup pot. The utensils do not limit the deliciousness!
4. The preparation of the ingredients is a bit complicated. The seasoning is increased or decreased according to personal taste and the amount of water. You must taste it during the process.
