Braised Hot Pot Duck Feet丨Big Mouth Snail
Ingredients
- Snail Rice Noodles 1 bag
- Sixty Years 1 catty
- Quail eggs 20 pieces
- Duck feet 12 pieces
- Tofu puffs Appropriate amount
- Perilla Appropriate amount
- Cilantro Appropriate amount
- Dried chili 8 pcs
- Eight anise 3 pcs
- Cinnamon 1 piece
- Ginger slices Appropriate amount
Steps
1. Ingredients category chart. A bag of snail noodles contains: red oil, brine, yuba peanuts, pickled beans, pickled bamboo shoots, and fungus. These ingredients are the focus of this dish. The importance
2. Clean the duck feet in advance and remove the nails. Put the duck feet and quail eggs into a pot and heat them over medium heat for 10 minutes until cooked. Add some ginger slices to remove the stains on the duck feet themselves. Some fishy smell (really fishy)
3. Remove the duck feet and drain the water, peel the quail eggs and set aside
4. In a hot pan, add oil that almost covers the duck feet. When the oil temperature is 90% hot, add the duck feet. The oil temperature must be high so that the skin of the duck feet can be thrown up. , this process is too high-energy, and the oil explosion process is really thrilling, for safety reasons
5. Even the male chef can't hold it, so you should just put the lid on the pot when frying
6. 6. Fry until both sides are golden and ready to serve
7. Boil water, and after the water boils, add the scallops and cook for 5 minutes. It does not need to be overcooked
8. It is better if the flower armor is open and set aside for later use
9. Turn on the fire, put a good clay pot on the stove, add an appropriate amount of water, add star anise, cinnamon, dried chili, and ginger slices
10. Boil until the water boils, then add brine and simmer for a while
11. After the aroma dissipates, add sour bamboo shoots, sour beans, and fungus in sequence
12. Put the fried duck feet into the clay pot
13. Add the quail eggs and tofu puffs that you prepared earlier. Tear the tofu puffs into a small opening to make it easier to taste, and finally drizzle with red oil
14. Entering the Sixties
15. Cover and simmer for about 20 minutes
16. Lift your hijab and add chopped coriander and perilla to enhance the flavor when you finally start the pot.
17. Start, the fresh fragrance of flower armor and the taste of snail noodle brine are perfectly blended
18. Finished product
19. Finished product
Tips
- When frying duck feet, please cover the pot to prevent the oil from exploding. Be sure to fry at high temperature to ensure that the skin of the duck feet is thrown up. It will taste better when you eat it. The editor has also tried other brands of snail noodles, but the strange thing is that they are not as fragrant as his soup
