Mushroom Chicken Feet Soup

Name: Mushroom Chicken Feet Soup
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 6 Flower Mushroom; 350g Chicken feet; Some water; 50g pork; a little ginger; 1/2 teaspoon salt; 1-2 capsules Candied dates

by JacJac

4.7 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Cantonese people like to drink soup. Basically, home-style soup contains lotus seeds, yam, lily, vetch, wolfberry, etc. My soup is relatively simple (in fact, it is not easy to buy these ingredients in the north), I only put a candied date.
Although it is written in a day's time, it is actually the time to soak the mushrooms. In fact, it is ten minutes of busy work, super lazy dish. In fact, this is not entirely a soup alone, mainly eating mushrooms and chicken feet. "

Ingredients

6 Flower Mushroom
350g Chicken Feet
Some Water
50g Pork
a little Ginger
1/2 teaspoon Salt
1-2 capsules Candied Dates

Mushroom Chicken Feet Soup

1. Japanese flower mushrooms should be foamed in advance for at least five hours or more. Cut off the stalks of the mushrooms when they are completely soft. The stalks and the grown mushrooms can be cooked together, but do not eat the stalks because they are not tasty.

2. Defrost chicken feet in advance, and cut off your nails after thawing, because your nails cannot be eaten.

3. I added a small piece of pig for use. I didn't use it for pigs. I used a chicken leg with the skin removed.

4. Put all the ingredients in the pressure cooker, including my preserved candied dates. The water is just over full of ingredients, not too much water.

5. Press the soup and add another ten minutes (the chicken feet are a bit more delicious).

6. Salt is added last, because salt will speed up the coagulation of meat protein. Skim the oil, chicken feet and mushrooms can be eaten with light soy sauce.

Tips:
1. Both chicken feet and meat should be boiled so that the soup will not be too oily.
2. No matter whether you use a pressure cooker or an ordinary pot to cook the soup, you don’t need to rush to skim the oil, because the layer of oil prevents the soup from being lost. Skim the oil after the flame is turned off.