Astragalus, Jujube and Chicken Feet in Pot
1.
Peanuts soak in advance;
2.
Wash the jujube;
3.
Slice ginger and wash with astragalus;
4.
Wash the chicken feet and chop them in half; place the chopped chicken feet in a boiling water pot and blanch them for a while, then remove them; rinse them with non-hot hot water for later use.
5.
Add appropriate amount of water to the casserole, add chicken feet, astragalus and ginger slices;
6.
Add a little cooking wine;
7.
Bring to a high heat, and skim the foam; cover, and cook on low heat for about 20 minutes;
8.
Add peanuts
9.
Add red dates and continue to cook slowly for about 20 minutes;
10.
Add salt, pepper and a little sugar, and boil again.
Tips:
1. After blanching, the chicken feet should be rinsed with hot water to prevent the chicken feet from becoming tight and not easy to become rotten.
2. Jujubes must be used and put later to avoid excessive nutrient loss caused by long-term stewing of jujubes;
3. If you like ripe and rotten peanuts, you can add it at the beginning; if you like a bit crunchy peanuts, you can put it with the red dates
