♪ ♪ The guacamole ♪
By VicentaLakin
I'm sure they've all heard the name of the snail's feet, the fat snails with the golden and luminous duck's feet, and some quail eggs and tofu bars. The most important thing is, it's so complicated, it's so simple! Try it
Recipe Recommendations
- spiral Lions powder 1 bag
- quail eggs of 20
- duck feet the 12
- coriander appropriate amount
- dried chili of 8
- Hua Jia 1 kg
- bean curd puff appropriate amount
- perilla appropriate amount
- octagonal of 3
- cinnamon 1 tablet
- ginger slices appropriate amount
- super spicy
- braised
- half an hour
- ordinary
Steps for ♪ ♪ The guacamole ♪
1
Cereals, a bag of snail powders containing red oil, halogen, mackerel peanuts, soybeans, sours, mussels, all of which are at the top of this dish. Heavy
2
Purge the feet of ducks, remove the nails, heat the feet and quail in the pot for 10 minutes, and put some ginger chips to remove the smell of duck feet
3
The duck's feet are dry water, and quail skin is spare
4
Hot pots are put in oil that is almost empty of duck's feet, and when it's 90% hot, it must be hot, so the skin of the duck's feet can be thrown. Pothead
5
I CAN'T LIVE WITHOUT A MAN'S CHEF
6
If you blow it up on both sides, you can make it
7
Burning water, until it boils, then boils the florist for five minutes
8
It's better to open the mouth and put it aside
9
Fire! Put the varnish on the stove. Put the proper amount of water on it
10
I'll boil it with halogen until it's boiled
11
After the scent has spread, it's put in acid, soybeans, wood
12
Put the fried duck's feet in the wand
13
The eggs and tofu bubbles were prepared before, the tofu bubbles were torn apart by a small mouth, and then the red oil was red
14
In the florist
15
Cover up and boil for 20 minutes
16
Lift up your head and put in good fragrance and purple sodium when the pot starts
17
Let's go. The smell of the fragrance and the smell of the snails are perfectly integrated
18
Done
19
Done♪ ♪ The guacamole ♪ Make Tips
When frying the duck feet, please cover the pot to prevent oil from splashing. You must deep-fry them at a high temperature to ensure the skin puffs up, which provides a better texture. I have also tried other brands of Luosifen, but strangely, none of their soup bases are as rich and aromatic as this one's.