1. Prepare the ingredients you need. Among them, two slices of ginger, pat loose (for boiling water), two slices, not pat (for soup), candied dates pat, cracked keel, chicken feet, washed and set aside
2. Cut the octopus into small pieces and soak in advance depending on the size of the octopus. Like this, soak for 5-6 hours, then remove the internal organs and wash thoroughly.
3. Wash the peanuts and black eyebrows and soak for 5-10 minutes.
4. Cold water, ginger slices, rice wine, keel, chicken feet, boiled water, and after boiling the water, pick up the cold water and rinse thoroughly and drain it for later use.
5. Under cold water, ginger slices, yellow wine, dried octopus, boiled water, and then picked up in cold water, thoroughly rinsed and drained for later use
6. Take the soup pot and add ginger slices, keel, chicken feet, dried octopus, Jiang scallops, peanuts, eyebrows, candied dates, boil under high heat, cover the lid, and reduce the heat to a boil for 45 minutes
7. Wash the zucchini, scrape the skin and cut into sections for later use
8. After the soup has been boiling for 45 minutes, cover the lid on the next section of the melon and cook for another 45 minutes
9. Finally add salt to taste
Tips:It is best to scrape the skin of the zucchini. Do not scrape too deeply. Treat the zucchini almost before the next zucchini. Do not cut the zucchini too early, otherwise the natural “scent” of the zucchini will be lost.
