Cantonese Old Fire Soup---phoenix Claw Conch Lean Broth

Name: Cantonese Old Fire Soup---phoenix Claw Conch Lean Broth
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Chicken feet; 500g Lean meat; 100g Rattle; 20g Adenophora; 20g Polygonatum; 1 ginger; 1 piece shallot

by Fish tail

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This week’s foodie theme contest is Cantonese cuisine. Although this time is a bit busy, as a native of Guangdong, I really can’t think of any reason not to participate. Haha, so no matter how busy I am, I have to participate. Today we will also Just like eating in Guangdong, first come with a bowl of old hot soup, and the rest will drip.

Cantonese refers to the ethnic groups whose mother tongue is Cantonese for generations such as Guangdong, Hong Kong, and Macau. Guangfu soup refers to the Guangdong old fire soup.

Cantonese people have a long history of drinking old fire soup, which is closely related to the hot and humid climate in Guangdong, and the types of Cantonese soup will change with the seasons. For many years, soup has become an indispensable part of Cantonese life. content.

Cantonese people cook soup differently from other places. First of all, they are particular about cooking. We use a thick casserole. The soup is boiled slowly so that it has the original flavor. In different seasons, boil different soups, nourishing the stomach, dehumidifying, and igniting, and put in different soups to make different flavors of soup. The soup is very thick, thick, very flavorful, and very healthy.

Today's chicken claw conch lean meat soup, the main effect is to nourish yin and nourish the skin, clear and nourish body fluid, and replenish bone collagen. "

Ingredients

350g Chicken Feet
500g Lean Meat
100g Rattle
20g Adenophora
20g Polygonatum
1 Ginger
1 piece Shallot

Cantonese Old Fire Soup---phoenix Claw Conch Lean Broth

1. Get all the materials ready.

Cantonese Old Fire Soup---phoenix Claw Conch Lean Broth recipe

2. After rinsing the sand ginseng and polygonatum odoratum with water, add clear water and soak for 20 minutes.

3. Wash the snail slices and soak in warm water to soften.

4. Wash the chicken feet, remove the "claw nails", and cut them in two.

5. Peel the ginger, cut into slices, wash and cut the green onions.

6. Pour clean water into the pot, add ginger and spring onions.

7. Bring to a boil on high heat, add the soft soaked snails, boil on high heat for 1-2 minutes, take out and drain the water for later use.

8. Put the chicken feet in, boil on high heat, and take out after 2 minutes.

9. Rinse with water.

10. Wash the lean meat and cut into small pieces.

11. Pour appropriate amount of water into the casserole, add all the ingredients, and boil on high heat. After 20 minutes, turn to low heat and continue to cook for 1.5-2 hours.

12. You can serve it on the plate, and add salt to taste when you drink it.

13. In fact, it's really easy to cook the soup. As long as the ingredients are properly mixed, you can cook it slowly over the fire. After the water is boiled, change to a low heat and slow cooker, so that the heat is controlled so that the soup can be turned on.

14. The cooking of the soup is not very cumbersome, but it takes a long time to cook, which is a bit time-consuming.

15. Please drink, our Guangdong Di Lao Huo Tang.

Tips:
The raw materials should be put in the pot with cold water, because this can fully extract the protein, fat, and delicious flavors in the raw materials after heating, and dissolve them in the soup, so that the soup tastes mellow and delicious. If the raw materials are put in a boiling water pot to boil the soup, the outer layer of the raw materials will be exposed to high temperature suddenly, and the surface will solidify to form a barrier, and a large amount of protein, fresh aroma substances and other ingredients will be dissolved out, and the soup will not achieve the purpose of fresh and mellow, thereby reducing the quality of the soup.