1. Peel off the yellow clothes attached to the chicken feet, chop off the phalanges, wash, cut into two pieces, put them in boiling water for 5 minutes, and take out the supercooled river.
2. Burn the excess hair on the pig's hands, wash and scrape it, chop it up, put it in boiling water for 5 minutes, and take out the supercooled river.
3. Scald the chestnut meat with boiling water, undress it and wash it with lotus seeds and lilies.
4. Boil a proper amount of water, add chicken feet, pig hands, chestnut meat and lotus seeds for 2 hours, add lily and cook for another half hour, and add salt to taste.
Pear and apricot lean broth: raw materials: three fresh duckbill pears, lean meat 120g, apricot120g, a little peanut oil and salt, and clear water12 bowl.
1. Wash the pear, peel and remove the heart, wash the apricot, and wash the lean meat for later use;
2, boil water, add pork, pears, almonds, simmer to a big fire, change to a medium fire or even a slow fire, and simmer for about two hours.
Pear and apricot lean broth: raw materials: three fresh duckbill pears, lean meat 120g, apricot120g, a little peanut oil and salt, and clear water12 bowl.
1. Wash the pear, peel and remove the heart, wash the apricot, and wash the lean meat for later use;
2, boil water, add pork, pears, almonds, simmer to a big fire, change to a medium fire or even a slow fire, and simmer for about two hours.