1. Wash chicken feet; dip and wash yam, wolfberry, chestnut and round meat; cut green onion into sections for later use.
2. Boil a pot of water, add sliced ginger, green onion, rice wine and flower maw to boil the water for 3 minutes, remove and rinse. Boil another pot of water, add the chicken feet and boil for 5 minutes, pick up and set aside.
3. Bring fish maw, chicken feet, chestnuts and yam, round meat, and some water to a boil over medium heat. I will fish out the bubbles in the soup on the way.
4. Boil on medium and low heat for 2 hours, add the wolfberry and a little salt to taste 15 minutes before finishing.
Tips:The wolfberry should not be boiled for too long, otherwise it will become sour.