Ingredients used for chicken feet, bamboo fungus and carrot soup: 4 chicken feet, bamboo fungus, carrots, wolfberry, red dates Seasonings used: salt, cooking wine, ginger Production steps: 1. Soak bamboo fungus in cold water for a dozen times in advance Minutes later, cut off the roots and flora and cut them into small sections; peel the carrots with a paring knife and cut them into hob pieces, and clean a few red dates. 2. Cut off the toenails of the chicken feet, then cut each into 3 small pieces and rinse them clean. 3. Add water to a small pot, add ginger slices and cooking wine, add chicken feet and blanch for 1 minute, control the water and remove. There will be a lot of foam in the boiled water, so be sure to blanch the water before making soup. 4. Put the chicken feet into the soup pot, add enough hot water, add ginger slices and cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for half an hour. Add enough water at one time. Try not to add water in the middle to avoid affecting the taste of the soup. The soup pot I use is the same type as the Sanhe Black and White Double Jiao soup pot in "Chinese Restaurant". It is suitable for induction cookers and gas stoves. The design of a small top and a large bottom makes this pot much larger than expected. It is non-stick. The material and pot body are good, easy to clean and conduct heat quickly. The lid can be erected very conveniently. Go check it out. 5. Add red dates and carrots and boil for 20 minutes. 6. Finally add bamboo fungus and cook for a few minutes, add appropriate amount of salt to taste, add wolfberry and cook for half a minute and turn off the heat.