Chinese Food
Chestnut chicken feet seafood soup
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We Cantonese like soup. Chicken feet, pig meat exhibition, Xiangluo slice, chestnut, jujube, tuckahoe in Yunling soil, Huaishan, Yuzhu, Lianzi. Expelling dampness and strengthening spleen. Boil over high heat and then slowly One point five Just an hour. The soup is very strong.
Cooking ingredients
Cooking Steps
Step1:Wash the soup. Soak the conch slices for 1 hour in advance.
Step2:Put all soup ingredients except meat into a glass pot. Add water. Boil over high heat.
Step3:Boil a pot of water. Put in the meat. Blanch.
Step4:Blanch the good meat. Wash the blood.
Step5:Put all the meat in a glass pot. Cook it together.
Step6:Start with a big fire. Bring to a boil.
Step7:Then turn it to a low heat and simmer for about 1.5 hours.
Step8:Before flameout, add 2 spoons of salt to taste.
Step9:The old fire soup is ready. Serve a bowl and taste it. The soup is rich and sweet.
Cooking tips:If you have two stoves at home, you can cook at the same time. You can start boiling soup on one side of the stove and cook meat on the other side of the stove. Save time. There are skills in making delicious dishes.
