Mushroom and Choy Sum Chicken Feet Soup
1.
Use scissors to cut off the toes of the chicken feet and clean them.
2.
Put an appropriate amount of water in a pot to boil, add an appropriate amount of green onions and 2 slices of ginger, and add the chicken feet to the water.
3.
Rinse the chicken feet after flying in water and set aside.
4.
The water in the pot is boiled again, and the cleaned pig bone flying water is added.
5.
Remove the pork bones and rinse them for later use.
6.
Cut off the stalks of the shiitake mushrooms, soak in water and wash, and cut each into quarters for later use.
7.
Soak the cabbage heart in water for a while and wash it off.
8.
Bring a pot of water to a boil, add chicken feet, pork bones, mushrooms, and ginger slices. Cook on medium heat for half an hour, and change to low heat for 1.5 hours.
9.
Add the cabbage heart and continue to cook for half an hour, sprinkle in an appropriate amount of wolfberry, add an appropriate amount of salt to taste, turn off the heat and simmer for a while.
10.
Serve it in a large bowl and start enjoying the deliciousness.
Tips:
1. Select the part of the cabbage close to the heart of the cabbage, or use the leaf part. Don't choose the cabbage bang. The cabbage bang is hard and not easy to cook, which will affect the taste and texture.
2. Add the choy sum and simmer for half an hour. Add the choy sum too early or stew for too long, the soup will become turbid.
3. If you use dried shiitake mushrooms, just soak about 20 grams.
4. Pork bones are best to choose spare ribs or fan bones with meat, which have less fat.