Chestnut Chicken Feet Seafood Soup

Name: Chestnut Chicken Feet Seafood Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Pig meat; 50g Dried snails; 6 Chicken feet; 15 capsules Peeled chestnuts; 2 pcs Candied dates; 10g Yam; 10g Yunling; 10g Polygonatum; 10g Tuckahoe; 3 slices Sliced ginger; 10g Lotus seed; 2 tsp salt

by Q pig baby

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

We Cantonese all like soup. Chicken feet, pig meat, snail slices, chestnuts, big candied dates, Yunling soil Poria, yam, polygonatum odoratum, lotus seeds, remove dampness and invigorate the spleen After boiled on high heat, simmer for 1.5 hours on low heat, and the soup has a rich flavor.

Chestnut Chicken Feet Seafood Soup

1. Wash the soup and soak the snail slices for 1 hour in advance.

Chestnut Chicken Feet Seafood Soup recipe

2. Put all the soup ingredients except meat into a glass pot, add water and bring to a boil over high heat.

3. Boil a pot of water, add the meat, and blanch it.

4. Blanch the meat, rinse off the blood foam.

5. Put all the meat in a glass pot and cook together.

6. Bring to a boil on high heat first.

7. Then turn to low heat and boil slowly for about 1.5 hours.

8. Before turning off the heat, add 2 tablespoons of salt to taste.

9. This old fire soup is cooked, and taste it in a bowl. The soup is rich and sweet.

Tips:
If you have a double stove at home, you can cook at the same time. One stove starts to boil the soup, and the other stove blanchs the meat, saving time.