Kapok Snails and Chicken Feet Soup

Name: Kapok Snails and Chicken Feet Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g Chicken feet; 80g Snail meat; 20g Tuckahoe; 10g Yunling; 2 tsp salt; 20g Barley; 10g Polygonatum; 4s Kapok

by Q pig baby

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

We like conch chicken feet soup, it tastes very good.
Adding Yunling Tuckahoe Kapok, the soup has the effect of removing dampness, adding barley, also has the effect of relieving heat and diuresis, so this soup is very, very suitable to drink in summer! The chicken claws in the soup are soft, and it's good to eat with soy sauce. This soup is worth recommending to everyone!

Ingredients

Kapok Snails and Chicken Feet Soup

1. Ingredients: chicken paws, cold water after flying, set aside

2. 10 grams of dried kapok. (This kapok is dried by ourselves!)

3. Soup: Polygonatum odoratum, Smilax glabra, moderate amount.

4. Soup: barley, appropriate amount of Yunling, 4 conch slices, soaked and moist

5. Add the soup to the pot, add half of the boiling water, after it is boiled, add the conch meat and chicken feet, simmer for about 80 minutes

6. Before turning off the heat, add some salt to taste

7. Put it up, delicious damp-removing soup, soft chicken feet, refreshing conch meat, delicious

Tips:
1. Before putting the conch meat into the boiling pot, cut into small pieces first, and then it will expand and become bigger after boiling.
2. Add salt to taste before turning off the fire, then turn off the fire, the salt will melt more evenly.
3. The chicken feet should be treated with water before being put in the soup pot, and then pass the cold river to remove the dry water.