Chestnut Chicken Feet Seafood Soup

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

by Q pig baby

4.6 (1)

Favorite

5

Difficulty

Normal

Time

2h

Serving

2

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.

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.