How to cook snail duck feet pot, how to cook snail duck feet pot

Ingredients Ingredients:

30 duck feet and 2 pounds of snails.

Some sour bamboo shoots, some taro, some potatoes.

Ingredients: 2-3 small pieces of sand ginger 1-2 slices of cinnamon.

Star anise is a small handful of peppercorns.

3-5 bay leaves, 3-4 tangerine peels.

Dried chili peppers 10-15 grass fruit one.

Cumin several.

Basil A few three tablespoons of bean paste.

Minced ginger and garlic 3 small pieces of red oil bean curd.

Oyster sauce, cooking wine, sugar, salt.

The practice of snail duck feet pot.

Fry the duck feet at high temperature and set aside.

Cut the taro and potatoes into cubes and fry them for later use.

Cut the bamboo shoots into sections over low heat and prepare for dry water.

Soak all spices except chili peppers in warm water for 20 minutes.

Pour oil into the pot, put the sour bamboo shoots and chili peppers into the pot and stir-fry, stir-fry until fragrant, and then put it out for later use.

Pour oil into the pot, pour the snails into the pot and stir-fry, add cooking wine and salt, the salt can be put more (the screws are more difficult to taste), stir-fry until fragrant, and put it out for later use.

The spices are strained out with gauze, leaving cumin, peppercorns, bay leaves, and the rest of the spices are removed.

Tie the gauze with the spices tightly to make a spice packet.

First, stir-fry the minced ginger and garlic in oil, add tangerine peel, sand ginger, star anise, grass fruit, and cinnamon and stir-fry until fragrant.

Add 3 tablespoons of bean paste and stir-fry the red oil.

After stir-frying the red oil, add the previously fried sour bamboo shoots and snails to fry together, add a little perilla and stir-fry, then pour in some water, boil for 20 minutes, and then put it out for later use.

Put duck feet in a pot, add a little oyster sauce and red bean curd and stir-fry together, then pour in some water and cook for 15 minutes.

Take a large soup pot, put in the fried snails and duck feet, add salt, sugar, spice packets, and then add a lot of water, the water should not exceed the duck feet, boil over high heat, turn to low heat and boil for 1 hour, add perilla, and boil for another half hour.

Add the potatoes and taro to the pot for 10 minutes and then remove from the pot, and the potatoes and taro can also be left out. Remove from the pan directly.

Serve. <>

Plating. <>

The snail duck foot fort washes the snails, can soak them for a period of time, remove the sediment, and then add duck feet or chicken feet, and stew them together in a casserole.

Ingredients: 2 catties of snails, half a catty of duck feet, 10 quail eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, a little sugar, 5 fake minions of leaves, 3 chili peppers, appropriate amount of oyster sauce, appropriate amount of sour bamboo shoots.

Steps: 1. The snails are fished back from the fish pond and raised in a bucket for two days. Change the water twice a day. You can also put some salt in it to make the snails spit out the sediment faster.

2. After washing, take the vice off the tail. Let the snail into the letter change the flavor of the beam, and the snail is easy to suck.

3. Boiled quail eggs and peeled.

4. Wash the duck feet with skin and shred the perilla.

5. Heat the pan with cold oil and put in the duck feet.

6. Fried duck feet.

7. Put the fried duck feet in a clean pot.

8. Shred the sour bamboo shoots and fry them in a pan without oil. This will make the bamboo shoots crispy.

9. Crush the chili peppers.

10. Cut the tofu fruit in half.

11. Stir-fry the snails in the hot pan with cold oil, and add an appropriate amount of wine.

12. Add the sour bamboo shoots and chili peppers.

13. Add perilla, light soy sauce, oyster sauce, water and salt. Continue stir-frying until flavorful.

14. The fried snails can be put into a pot with duck feet, and tofu fruit and quail eggs are added. Simmer for 15 minutes. Slip luck.

The preparation of the snail duck foot pot is as follows:

Tools Ingredients: snails, duck feet, perilla, false leaves, bean paste, ginger, garlic, star anise, bay leaves, Sichuan pepper, dried chili, rice wine, light soy sauce, oyster sauce, salt, chicken essence, water, cooking oil, wok, electric pressure cooker, plates, bowls, cutting boards, knives.

1. Shred the leaves of perilla and false root, slice ginger and garlic, cut the chili pepper into sections, put the sour bamboo shoots into a wok and fry them dry, cut the tail of the snail and brush it clean.

2. Rinse the duck feet with clean water to control the moisture, pour oil into the wok, fry the duck feet in hot oil and bubble, and brown the pot.

3. Pour the oil into the bladder of the electric pressure cooker, start the hot pot button and fry the fragrant bean paste over medium heat, then add ginger slices, garlic and star anise, bay leaves, Sichuan pepper, and dried chili peppers to fry until fragrant.

4. Pour in the snails and stir-fry to bring out the aroma, pour in the rice wine to remove the smell, add the sour bamboo shoots and continue to stir-fry for 1 minute.

5. Add the fried duck feet and continue to mix well, pour in light soy sauce, oyster sauce, perilla and fake herb and stir-fry until fragrant, add the water that has not passed the duck feet, add salt and chicken essence and cover the pot with the pressure Mori Huaili pot, select the stew function, and set the time to 35 minutes to start.

6. After the exhaust is over, the snail duck foot pot is ready.

Ingredients: 2 catties of snails or stone snails, 10 duck feet with skin, sour bamboo shoots, oil fruits, bean curd, quail eggs, perilla, ginger, green onions, 5 garlic rice, one to two spicy millet, salt, soy sauce, oyster sauce, Guilin chili sauce, two pieces of bean curd, chili oil, rice wine, spices (cinnamon, star anise, bay leaves, grass fruit) 2 each.

Steps: 1. Ingredients: snails, duck feet, bean curd, avocado, quail eggs, sour bamboo shoots, ginger, onion and garlic, millet spicy, perilla.

2. Soak the snail for a day and spit out the sand, then cut off the tail of the snail and wash it for later use.

3. Wash the duck feet and dry them with kitchen paper for later use.

4. Heat the pan, put more oil, put the duck feet after the oil bubbles, and fry until the skin of the duck feet expands and bubbles, and it is tiger skin. Duck feet can only be fried at high temperatures to produce a soft and glutinous taste, so they need to be fried in wide oil, and if there is no wide oil, you can put less and fry them slowly.

5. After the duck feet are fried, put them on kitchen paper to absorb the excess oil.

6. Heat the oil in the pan, add ginger, shallots, garlic, millet and stir-fry until fragrant, then add a spoonful of Guilin chili sauce to continue to stir-fry until fragrant, and stir-fry the red oil.

7. Add sour bamboo shoots, spices, and burst the aroma.

8. Add the snails and stir-fry evenly. Add soy sauce, oyster sauce, rice wine, and fermented bean curd and continue to stir-fry to taste.

9. Add a pot of water after stir-frying the snails, then add a little salt to taste, and wait for the water to boil.

10. After the water boils, change to a casserole and continue to cook.

11. Put the avocado, duck feet and quail eggs on top.

12. Add soul perilla leaves and add an appropriate amount of chili oil.

13. Cover the pot and cook for half an hour, and then add the yuba when it is almost out of the pot.

14. The snail duck feet are ready.

The above content refers to Encyclopedia - Field Snail Duck Foot Pot.

Delicious snail duck feet pot method.

Material: 2 pounds of snails.

Duck feet 1 and a half pounds.

Half a catty of sour bamboo shoots.

Bean sprouts 1 pound.

2 garlic seedlings.

Chili flakes to taste.

Light soy sauce, cooking wine, dried chili, garlic, oil, salt, appropriate amount.

The recipe for super invincible and delicious snail duck foot pot.

The snails are bought and soaked for a day or two, during which the water is constantly changed and brushed clean.

Remember to cut off your duck feet and nails.

Buy the duck's feet with skin, wash them, drain them, and rub them with a pinch of salt. Heat the oil and fry until it swells, then remove it. After all of them are blown up, they are re-fried once.

Fried duck feet.

Cut sour bamboo shoots. <>

Heat the oil, chili noodles, light soy sauce, salt, garlic and pour in the chopped bamboo shoots. Stir-fry slightly.

Heat the oil, chili noodles, light soy sauce, salt, garlic, pour in the snail duck feet, stir-fry slightly to taste, and add sour bamboo shoots.

Put the duck feet into the pressure cooker, pour in a little of the juice you just fried, and press for 15 minutes. Add boiling water to the remaining snails and bring them to a pot over low heat.

Blanch the bean sprouts. Pour the pressed duck feet into the snails, add bean sprouts and garlic sprouts after 10 minutes on low heat, 2 minutes, turn off the heat and start the pot.

1. Main ingredients: appropriate amount of snails, appropriate amount of duck feet, green onions, ginger, garlic, Sichuan pepper source, cooking wine, soy sauce, salt, chicken essence, fragrant and smooth cracked cabbage (can be prepared according to personal preferences), Sichuan pepper (20 grains), large ingredients (3 5 cloves) snail duck feet pot.

1. Ingredients: appropriate amount of snails, appropriate amount of duck feet, green onions, ginger, garlic, Sichuan pepper, cooking wine, soy sauce, salt, chicken essence, coriander (can be prepared according to personal preferences), Sichuan pepper (20 grains), large ingredients (3 5 cloves).

The practice of snail duck foot pot: step 1, the snail to buy back to raise a few days, buy a good can be boiled immediately, if you have not raised a lot of sand, mud is not delicious, you have not raised to buy back to put water in, put less salt to let the snail spit out the mud faster, change the water several times a day, do not need to put salt every time, just put it for the first time, the rest on the line with water, about two days to eat, when you eat, brush it clean with salt, wine pickled and washed.

The practice of snail duck feet pot: Step 2, fry the duck wings with oil for a few minutes, fry the skin dry, and the duck feet in Liuzhou are made with duck feet with skin, which is more delicious.

The practice of snail duck feet pot: step 3, put about 150 grams of oil into the casserole, stir-fry the ginger and garlic until fragrant, then pour in chili powder and spices to fry the chili red oil, and then pour boiling water into it, be sure to heat the water, the casserole can not be cold and hot, otherwise the pot will crack, the water should be more, the duck feet, duck wings and snails should be submerged, and the water will be reduced during the cooking process, and the salt, sugar, and soy sauce will be added to taste, and the taste of the soup should be slightly salty.

How to make a snail duck foot pot: Step 4, put the snail in and then put the duck wings and duck feet, without covering, and cook over medium-low heat for 15 minutes.

Step 1

Ingredients: 300 grams of snails, 500 grams of duck feet, 200 grams of sour bamboo shoots, 1 piece of ginger, 30 grams of sand ginger, 10 cloves of garlic, 10 dried chilies, 2 garlic sprouts, 2 shallots. Excipients:

2 tsp salt, 4 tbsp cooking wine, 1 tsp chicken bouillon, 2 tbsp light soy sauce, half a tbsp dark soy sauce, 20g chili noodles, 50 ml beer.

Step 2

Soak the snail in water, put a few drops of sesame oil to spit sand, and cut off the tail with scissors.

Step 3

Dried chili peppers cut into sections.

Step 4

Slice the shallots. Step 5Cut the garlic sprouts into sections. Step 6Slice the ginger.

Step 7Mince the garlic. Step 8Cut the onion into small pieces.

Step 9

Peel and finely chop the ginger.

Step 10Cut the nails of the duck's feet.

Step 11After the water in the pot boils, add the ginger slices, pour in the duck feet, add cooking wine and cook for 10 minutes, then remove and drain.

Step 12Heat oil in a pan, add minced garlic, ginger slices, onion, sand ginger, and dried chili peppers and stir-fry until fragrant.

Step 13Pour in the snails and sour bamboo shoots, add the light soy sauce, dark soy sauce and beer and stir-fry evenly for later use.

Step 14Add oil to another pot, pour in the duck feet, sour bamboo shoots, chili noodles and stir-fry, remove the duck feet, leave the sour bamboo shoots at the bottom of the pot, add minced garlic and stir well.

Step 15Pour the base juice into the pressure cooker, pour in the duck feet and add an appropriate amount of water.

Step 16Cook over medium-low heat for 10 minutes, then pour into the pot, add garlic sprouts, cover and simmer for 30 minutes.

Step 17Add shallots and 1 tablespoon of salt, stir-fry well and serve.

1. Squeeze the duck feet with peanut oil;

2. Prepare red oil, cut tofu pieces into strips, enlarge green onions and shallots to fry tofu strips, and add sauce to taste;

3. Blanch the cooked sausages in water and set aside;

4. After the tofu strips are flavored, put two large bowls of water, put a small bowl of starch water, put red oil, cumin powder, pepper and duck feet, cover and simmer;

5. Put the water to boil again and then put the powder sausage and stir-fry, it doesn't take too long to add flavor to the pot;

6. Five minutes before baking, add some perilla and chopped green onion to it for a more delicious taste.

Snail duck feet pot ingredients: duck feet, snails, Huaishan, fried tofu, oil consumption, green onions, ginger, garlic, cooking wine, spice packets, spicy bean curd, white sugar, bamboo shoots, bean drums, perilla.

The snail is resistant to cold and heat, the most suitable growth temperature is 25, the water temperature is lower than 15 or higher than 30, that is, stop feeding, when the water temperature is lower than 10, it will drill mud, and more than 40 will be scalded to death. Snails are miscellaneous, like nocturnal activities and feeding, and can reproduce naturally. The lifespan of snails is generally four or five years for females and two or three years for males, and the growth of snails is fastest in the first three or four months, and then gradually slows down, and basically no longer grows after 2 years.

Ingredients: main material, 1 package of snail powder. 20 quail eggs. 1 pound of nails, 12 duck paws. Soak the tofu in an appropriate amount.

Excipients: perilla, appropriate amount. Octagonal, 3 pcs. Parsley, to taste. Cinnamon bark, 1 piece. Sliced ginger, to taste.

Dried chilies, 8 pcs.

The practice of snail duck feet pot.

1. A bag of snail noodles contains: red oil, brine, bean curd peanuts, capers, sour bamboo shoots, and fungus, all of which are the top priorities of this dish.

2. Clean the duck feet in advance, remove the nails, put the duck feet and quail eggs in a pot over medium heat for 10 minutes and cook, and put some ginger slices to get rid of the fishy smell of the duck feet themselves (it is indeed very fishy).

3. Drain the duck feet and peel the quail for later use.

4. Put the oil almost below the duck's feet in the hot pan, and put the duck feet when the oil temperature is 9 hot, the oil temperature must be high, so that the skin of the duck's feet can be thrown up, this process is too high-energy, the oil explosion process is really thrilling, for the sake of safety, the pot lid can be put on the frying process.

5. Fry until golden brown on both sides.

6. Boil water, wait for the water to boil, then put the nail and cook for 5 minutes, it does not need to be too cooked.

7. It is better to have an open shape and put it aside for later use.

8. Lift your hijab and add the chopped coriander and shiso to enhance the flavor.

9. When it starts, the fresh fragrance of the flower nail and the taste of the snail powder brine are perfectly integrated.

10. Diagram of the finished product of the snail duck foot pot.