1. Wash pig's feet and duck's feet and cut into pieces, cut off the end of day lily and soak softly, wash and shred perilla and jelly.
2. For the pig's feet, add water in a pot to boil the bone broth for about forty minutes. Don't cook for too long, mainly for the taste of the soup, just use a casserole. If you use a pressure cooker, be careful not to press the pig's feet too soft. It will not taste good if you cook it afterwards.
3. Wash the snails and remove their tails, slice ginger and garlic, and slice sour bamboo shoots.
4. Boil a small pot of water and pour the escargot to blanch water. Pour out the froth and rinse.
5. Put the duck feet in a non-stick pan and explode until the skin has shrunk and become dry.
6. Add the oil for frying duck feet to ginger and garlic and sauté fragrant, then add snails and stir fry
7. Add 3 tablespoons of salt, 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and stir-fry evenly. Fry until the snails become hot. Pour into a bowl of high liquor (high liquor is easy to volatilize and leave fragrance, I personally like it), and finally put in the perilla and fake glutinous rice Continue to stir fry.
8. Add the fried duck feet and stir fry until the juice is dry.
9. Put the fried escargots and duck feet into a casserole, pour in sand ginger, spice bag, day lily, etc., pour in the pig's feet soup and pig's feet cooked in advance. If you like spicy food, you can put a small millet chili.
10. After boiling, you can taste the soup, if it is too light, add a little salt. Then simmer for about forty minutes on low heat. Put the sour bamboo shoots in about ten minutes before starting the pan.
11. Start the pot and taste the soup again. You can add some perilla and fake longum according to personal preference~
12. You can eat it!
Tips:After cooking for a long time, the garlic that was originally put will melt in the soup, and the soup will have a special taste
