Ingredients ?

Chicken claws 400g

Lean meat 200g

Peanuts 50g

Brown beans 50g

Red dates 10

Chen pericarp 2 slices

Ginger 4-5 slices

Salt in moderation

Boiled water Half a jug

Peanuts, black-eyed peas, chicken claw soup practice ?

Chicken claws to remove the nails, and then fly a bit of water to remove the bloody flavor, wash and spare, cooking chicken claws of the water will be poured without. ("Flying water" that is, boiling water into the chicken claws and cook for half a minute, until the chicken claws slightly discolored, tightening on the line)

Peanuts, black-eyed peas and jujubes washed with water, a little soaking, standby.

While preparing the ingredients, boil a pot of water. When the water boils, put the chicken claws, lean pork, peanuts, black-eyed peas, red dates and tangerine peel that have flown through the water into the casserole, cut a few slices of ginger and put them in together, then pour the boiling water into the casserole. (My family's casserole is 2.4L)

After boiling over high heat, turn to medium-low heat and cook for ten minutes to remove the blood foam on the surface. Then reduce the heat to minimum and boil for 1.5-2 hours. Don't uncover the pot often during this period, just let it simmer slowly.

Put salt according to your taste before drinking the soup.

Tips

1. Chicken claws and lean meat are best to choose fresh, it is not recommended to use frozen chicken claws and lean meat to make soup.

2. Red dates are not so hot if you remove the core.

3. If you can't finish the soup at one time, it is recommended to drink as much as you can out of how much you want to flavor, and not to flavor the whole pot of soup at one time. The unseasoned soup is easier to preserve and more healthy.