Taro with chicken feet is a variety of taro, which is mostly produced in Taishan area and named after its shape like chicken feet. In particular, glutinous rice flour is fragrant, and local people often use it to make soup and stew soup, which can relieve stomach pain, fatigue and excessive alcohol and tobacco. When cooking locally, the method is very particular, and it is not appropriate to open it half-opened, otherwise it will itch after drinking. Chicken feet and taro with black beans and dried tangerine peel can strengthen bones and muscles, blacken hair, improve eyesight, calm the heart and soothe the nerves. It tastes delicious and has the functions of warming stomach, benefiting qi and strengthening bones. It is one of the delicious soups in autumn.

working methods

Ingredients: 500g of taro with chicken feet, 80g of black beans, 3 dried oranges1/,8 chicken feet, 50g of lean pork and 3 slices of ginger.

Cooking: chicken feet taro peeled and cut into sections; Soak black beans and dried tangerine peel; Remove the nails from the chicken feet and split them with the back of a knife; Wash the lean pork. Add 1500 ml of cold boiled water (about 6 bowls) into the saucepan, cover the pan and stew for 4 hours. When drinking, add salt for 4 ~ 5 people.