The most common way to make duck paw soup is to make soup, such as sour radish duck paw soup, kelp duck paw soup, soybean duck paw soup, bitter clam duck paw soup, etc.

Today I will share with you a homemade duck paw soup, lotus root, corn and duck paw soup.

Why I chose to make this soup is mainly because I want to drink lotus root soup, eat corn, and also want to eat duck feet, so I came up with this creative soup.

This soup looks quite good, and more importantly, it is very rich in content, with less soup and more meat.

Let me share with you the specific method of making this soup.

The first step, of course, is to deal with the duck paws. Cut off the nails of the duck paws you bought, wash them, and blanch them.

When blanching, be sure to add an appropriate amount of cooking wine and ginger slices to remove the fishy smell.

After blanching, wash it again and set aside.

The second step is to prepare the side dishes. I mainly prepared lotus root and corn. If you like other side dishes, you can also add them to stew them.

Peel the lotus root, wash and cut into pieces.

Then wash the corn, cut it, and put it into a bowl with the lotus root and set aside.

The third step is to put the blanched duck feet into the pot and stir-fry until it turns slightly yellow, then add a little cooking oil and stir-fry again. After stir-frying until fragrant, add an appropriate amount of water, edible salt, and an appropriate amount of angelica root.

, dangshen, barley, lotus seeds, yam tablets and other Chinese medicinal materials, boil.

Step 4: Transfer the boiled duck paw soup to a casserole and simmer for 1 hour.

Step 5: After simmering the goose web soup for an hour, the soup has turned milky white. At this time, add the lotus root and corn, and simmer on low heat for half an hour.

Step 6: After half an hour, our lotus root, corn and duck feet soup will be ready.

I couldn't help but take a sip. The milky white thick soup has a hint of sweetness from corn and lotus root, as well as the saltiness of salt and the medicinal taste of angelica. It is undoubtedly a nourishing soup.

Because I personally like the medicinal taste, I added angelica. If you don’t like the medicinal taste, you can omit the angelica and other Chinese medicinal materials.

The last and most crucial step is of course the dipping sauce!

Heat oil in a pan, heat the oil to 80%, pour in homemade chili sauce, and an appropriate amount of dried Sichuan peppercorns, stir-fry until fragrant, take it out, pour in light soy sauce, vinegar, add MSG, sugar, no need to add salt, because I made my own chili

The sauce is salty, and a few slices of mint that you picked yourself at the end are enough.

The taste is simply amazing.