Accessories: 50 grams of peanut kernel (raw)
Seasoning: soy sauce 10g, sugar 5g, yellow wine 10g, onion 20g, ginger 10g, salt 8g, monosodium glutamate 4g, peanut oil 30g and starch (pea) 8g.
The characteristics of peanut chicken feet soup: the soup is thick and white, rich in nutrition. The method of peanut chicken feet soup: 1. Cut off the tips of chicken feet, wash and blanch them. Soak, soften and peel peanuts.
2. Put the casserole on the fire, scoop in the peanut oil, and cook until it is 70% mature. Add scallion, Jiang Mo, refined salt, white sugar, soy sauce and yellow wine, stir-fry for a while, then add chicken feet, add clear soup 100g, and stir-fry quickly for 3 minutes. When the soup is dry, add clear soup 100g, and continue to fry until the chicken feet. Move the casserole to low heat, add 200 grams of clear soup and 200 grams of peanuts, cover with stew 10 minute, finally add monosodium glutamate, thicken with wet starch, and serve. Eat peanuts (raw): For people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it will easily lead to diarrhea.