Lean Chicken Feet and Carrot Soup
1.
Eight chicken feet are cut off toes and cut in half, and the lean meat is cut into small pieces.
2.
Boil the chicken feet and lean meat in a pot.
3.
The blanched lean meat and chicken feet rinse off the foam and drain the water.
4.
Slice the ginger and shred the dried squid. Soak the dried squid in clean water 15 minutes in advance.
5.
Peel the white radish and cut into small pieces.
6.
Add bottom oil to the pot, add the ginger slices and fry the aroma first, then add the lean meat and chicken feet and stir fry for a minute.
7.
Transfer the fried lean meat and chicken feet to a casserole, and add enough hot water at once.
8.
After boiling in the pot, turn to low heat and cover for 25 minutes.
9.
After 25 minutes, the soup becomes thicker, add the radish, and continue to boil on low heat for 15 minutes.
10.
After 15 minutes, put the dried shredded squid in a boil for two minutes.
11.
Finally, add some salt and chicken powder to enhance the flavor.
12.
Finished picture.
Tips:
Put the lean meat and chicken feet into the pot and blanch them first to remove the fishy smell and foam. Before boiling the soup, fry the lean meat and chicken feet to make the soup thicker and more beautiful.
