How to make spicy and sour duck feet

Duck feet are a very popular snack, especially among young women. There are many ways to eat duck feet, the most popular of which is spicy and sour. The duck feet treated with sour and spicy taste good, very tasty and chewy. In the hot summer, wouldn’t it be wonderful if you could eat spicy duck feet, drink beer, and talk about life with a few good friends? So how to make spicy and sour duck feet?

Prepare ingredients: snails, duck feet, bean curd sheets, hard-boiled eggs, sour bamboo shoots, Red 99 concentrated hot pot base, sugar, coriander, perilla leaves, oyster sauce, ginger and garlic.

practice:

Step 1: Put the snails you bought home in water to spit out the mud. Dropping a few drops of oil in the water can make them spit out mud faster. You can also ask the boss at the vegetable market to help you do it;

Step 2: Wash the duck feet, preferably with skin, as they have a richer taste than without skin. It is best to cut the toenails, blanch them in hot water, and then take them out and drain the water;

Step 3: Break the long strips of bean curd into pieces, then heat the oil in the pan, put the bean curd into the pan, fry until crispy and then take it out;

Step 4: Put the duck feet back into the oil pan. It is best to cover the lid, because the oil will splash everywhere like firecrackers. When the noise in the pan is quiet and the duck feet are fried until golden, you can take them out.

Step 5: Add sour bamboo shoots and snails to the pan without adding any oil, and fry until the water is dry;

Step 6: Put a few slices of ginger and three or four cloves of garlic in a pot over low heat, stir-fry for a while, add the red 99 concentrated hot pot base, stir-fry until fragrant, pour in the snails, oyster sauce and a little sugar, stir-fry evenly;

Step 7: Add water to the pot (be sure to use hot water), pour in the duck feet and boiled eggs (use a toothpick to poke some small holes in the boiled eggs to help them absorb the flavor), cover the lid and simmer for 40 minutes, open the lid and add some hot water halfway (because it evaporates quickly), add the bean curd and simmer for another 20 minutes;

Step 8: Add chopped perilla leaves, turn off the heat and let it soak, let it cool naturally to absorb the flavor, then heat it again, sprinkle with coriander, and serve on a plate.