Chicken feet have a certain nutritional value, and there are many ways to make them. Different methods produce different tastes. Chicken feet soup is one of them. A method, but it requires adding some special ingredients, which have certain nutritional value. Many people don’t know its specific ingredients, so what ingredients are good for making chicken feet soup?

Chicken Feet and Chestnuts Stew

Ingredients: 4 chicken feet, 10 chestnuts, appropriate amount of ginger, appropriate amount of salt

Method: 1. Wash the chicken feet and clean them, and cut off the toenails. Cut off the boiling water and take it out.

2. Put it into a deep basin, add two slices of ginger, add water to cover the chicken feet, put it into a steamer and steam it for one hour.

3. Add the peeled chestnuts and continue steaming for half an hour. Adjust the salt before eating.

Chicken feet soup with mushrooms and wolfberry

Ingredients: 12 chicken feet, 30g dried mushrooms, 2 tablespoons of wolfberry, 1 small piece of ham, 1 teaspoon of peppercorns, 2 green onions, 1 green onion Section, 1 piece of ginger, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of sesame oil

Method: 1. Pour warm water into a basin, add 1 teaspoon of sugar, stir well, and dry Rinse the mushrooms briefly with water and put them into a basin for soaking; cut the ginger into 3 slices, wash the shallots, remove the mustaches and roll them into 2 onion knots; smash the green onions and set aside; cut the ham into cubes and set aside.

2. Add appropriate amount of water to the peppercorns and bring to a boil. Pour into a large bowl and let cool. Add chopped scallions, 1 slice of ginger and 1 teaspoon of cooking wine. Rinse the purchased chicken feet. Let soak for 2-3 hours and set aside.

3. Reprocess the soaked chicken feet: cut off the toenails and tear off the yellow cocoon on the center of the claws; put water in the pot, add 1 slice of ginger, 1 green onion knot and 1 tsp of cooking wine. After the water boils, blanch the chicken feet for a while. Take them out and rinse away the floating foam with clean water.

4. Filter the mushroom water for soaking the mushrooms and pour it into a casserole. Pour enough water into the casserole. Put the chicken feet into the pot. Bring to a boil over high heat and remove the foam on the soup surface. Set aside, add diced ham, 1 slice of ginger, and 1 green onion, bring to a boil over high heat, then reduce to low heat and simmer.

5. After simmering the chicken feet for about half an hour, pour the mushrooms and wolfberry into the pot, take out the green onion knots and throw them away. Gently stir the ingredients in the pot and continue to stew.

6. Cook until the chicken feet are soft, waxy and crispy but not rotten (about half an hour). Add an appropriate amount of refined salt and a little pepper to the pot to season, and drizzle in a little sesame oil before serving.

Peanut, eyebrow, bean and chicken feet soup

Ingredients: 6 chicken feet, 1 piece of lean meat, appropriate amount of peanuts, appropriate amount of eyebrow beans, appropriate amount of barley, 1 piece of ginger, 1 green onion, 1 candied date, a little salt

Method: 1. Cut off the nails of the chicken feet and wash them clean.

2. Wash the lean meat and cut it into pieces. Wash the peanuts, black beans, barley and candied dates.

3. Peel the ginger and flatten it. Wash the green onions and cut them into small sections.

4. Take a pot of cold water, add a small piece of ginger, a few slices of green onions, chicken feet, and lean meat. After the water boils, remove the foam.

5. Wash the clay pot, add an appropriate amount of water, simmer over low heat until the clay pot slowly heats to a certain level, bring to a boil over high heat, add chicken feet, lean meat, peanuts, eyebrow beans, Bring barley, ginger, and candied dates to a boil over high heat, then turn to medium-low heat and simmer for half an hour, then turn to low heat and simmer slowly for 1 hour.

6. Add salt to taste before eating.

Chicken feet and peanut soup

Ingredients: 500g chicken feet, 100g peanuts, appropriate amount of ginger slices, 1 tablespoon cooking wine, 1/2 teaspoon salt

Method : 1. Soak peanuts in warm water for 30 minutes.

2. Buy chicken feet from the supermarket, cut off the toenails, wash them and chop them into two pieces with a knife.

3. Put an appropriate amount of water in the pot into the chicken feet, pour in the cooking wine and blanch them, remove and drain.

4. Put an appropriate amount of water in the pot, and put the blanched chicken feet and ginger slices into the soup pot.

5. Pour in the peanuts and bring to a boil over high heat, then turn to low heat and cook slowly for about two hours.

6. Add salt and simmer for five minutes to ensure that the chicken feet are intact and the skin on the chicken feet melts in your mouth.