Materials:
4 chicken feet, chestnuts 10, appropriate amount of ginger and salt.
Exercise:
1, scald chicken feet, cut off toenails, cut off boiling water and take them out.
2. Put in a deep pot, put in two pieces of ginger, put in the flooded chicken feet and steam in a steamer for one hour.
3. Add peeled chestnuts and steam for half an hour, and it will be OK. Mix the salt before eating.
Mushroom medlar chicken feet soup
Materials:
12 chicken feet, 30g dried Lentinus edodes, 2 spoonfuls of Lycium barbarum, 1 small piece of ham, 1 small spoon of pepper, 2 shallots, 1 piece of onion, 1 piece of ginger, appropriate amount of salt, sugar, cooking wine, pepper and sesame oil.
Exercise:
1. Pour warm water into the basin, add 1 teaspoon of white sugar and mix well. Rinse dried shiitake mushrooms with clear water and soak them in a basin. Cut ginger into 3 slices, wash shallots, remove shallots and tie them into 2 onion knots; Chopped green onion for use; Dice the ham for later use.
2. Add a proper amount of water to the pepper granules, boil them and pour them into a large bowl to cool. Add chopped green onion, 1 slice of ginger and 1 teaspoon of cooking wine, wash the chicken feet and soak them for 2-3 hours.
3. Re-treat the soaked chicken feet: cut off the toenails and tear off the yellow skin on the feet; Put water in the pot, add 1 slice of ginger, 1 slice of onion and 1 teaspoon of cooking wine, boil the chicken feet, remove them, and rinse them off with clear water.
4. Filter the mushroom water soaked with mushrooms and pour it into the casserole. Fill the casserole with enough water, put the chicken feet into the pot, skim off the floating foam on the noodle soup again after the fire boils, add diced ham, 1 sliced ginger and 1 sliced onion, and simmer.
5. After the chicken feet are limited for half an hour, pour the mushrooms and medlar into the pot, take out the onion and throw it away. Gently stir the ingredients in the pot and continue to stew.
6. When the chicken feet are soft and crisp but not rotten (about half an hour later), add a proper amount of refined salt and a little pepper to taste, and pour a little sesame oil before serving.
Chicken feet and peanut soup
Materials:
Chicken feet 500g, peanuts 100g, ginger slices, cooking wine 1 tablespoon, salt 1/2 tsp.
Exercise:
1. Soak peanuts in warm water for 30 minutes.
Buy chicken feet from the supermarket, cut off toenails, wash them, and cut them in half.
3. Put a proper amount of water into the chicken feet, pour the cooking wine into the water, remove and drain.
4, the right amount of water in the pot, put the cooked chicken feet and ginger slices into the soup pot.
5. Pour peanuts into the fire to boil, then turn to low heat and cook slowly for about two hours.
6. Add salt and simmer for five minutes to ensure the integrity of the chicken feet, and the skin entrance on the chicken feet will melt.