The snail duck foot pot of the night snack stall is killed

Cooking Instructions

1. Cut the duck claws into three sections and clean them. Appropriate amount of water, ginger, add 2 caps of light soy sauce, 1 cap of dark soy sauce, 1 tablespoon of cooking wine, bring to a boil over high heat and simmer for 10-20 minutes. (This step is to make the duck claws softer, if you like to eat hard and crispy, you can skip this step, and you can blanch the duck claws directly)

   

2. Braise the duck claws at the same time. The snails can be washed several times and then soaked in water. Raise for about 10 minutes. Such snails are cleaner.

   

3. Wash the perilla and cut it into small pieces for later use

   

4. Lotus root slices soaked in water for later use, everyone likes to eat what to put it, and you can not put it if you don't eat it.

   

5. Ginger shreds, garlic and green onions set aside. If you love spicy, you can be âž• spicy, I didn't put spicy because the whole family had a cold and cough, and it was more delicious to put spicy.

   

6. After doing the first few steps, the snails are almost soaked, and the ginger shreds are blanched in a pot âž• under cold water.

   

7. Bring to a boil over high heat, and on the way to boil, you can turn off the heat and remove the blood foam. Rinse the snails with cold water (faucet water is fine, you will have to boil them later) twice to rinse off the blood foam.

   

8. Heat the oil in another pot, add ginger, garlic and a piece of bean curd and stir-fry until fragrant.

   

9. Add the snails, add a spoonful of salt and stir-fry, fry the water dry, and then put in the duck feet. (Duck feet can be simmered until now, directly fished over, I am like this, two pots at the same time)

   

10. Add 5 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 2 tablespoons of Sichuan pepper oil (if you don't have one, you can use Sichuan peppercorns). Stir-fry until evenly colored.

    

11. Pour a glass bottle of beer, attention! The whole process is on fire! You have to boil all the bubbles out of the beer so that it doesn't feel bitter. Like the picture, you can turn the heat down when you don't have so many bubbles.

    

12. Pour in the prepared vegetarian dishes. Simmer over low heat with lid on cover for 20 minutes.

    

13. After the first step, open the lid and continue to stir-fry over high heat. When the sauce is only about half of the dish, put 3 spoons of oil and stir-fry evenly.

    

14. Stir-fry over high heat for about 5 minutes. Remove from heat. Add the shiso and green onion to stir-fry until they are broken. (Just turn off the heat and put it again!) In this way, the aroma is preserved)

    

15. No one thinks it's not delicious If you like spicy food, you can make your own âž• millet spicy, if âž• millet spicy is added in step 8. Our whole family said it was better than the night food stalls outside