Stewed Conch with Horseshoe and Chicken Feet

Name: Stewed Conch with Horseshoe and Chicken Feet
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 8 conch; 250g Chicken feet; 6 Horseshoe; Some parsley; 4 tsp salt; 2 tablespoons Cooking Wine; 2 tsp White pepper

by Jun Meng dark blue

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This is a very healthy soup. Chicken feet stewed conch is actually a famous dish of our Weihai Rongcheng. The protein, fat, and fresh flavors in the raw materials are fully leached and dissolved in the soup to make the soup taste fresh after heating. Mellow and delicious. I added another ingredient this time-horseshoe, also known as water chestnuts. It has thin skin and tender skin, sufficient moisture, sweetness and no residue, crisp and delicious. It can be used as a vegetable or fruit. Horseshoe has great value, which can clear heat and nourish lungs and promote body fluids. Reducing stagnation, soothing the liver, improving eyesight, promoting qi and tonifying.
Chicken feet and sea snails are stewed with horseshoe that nourishes yin and digestion. It has the effect of nourishing yin and blood and calming the heart. It is a very good soup. "

Ingredients

8 Conch
250g Chicken Feet
6 Horseshoe
Some Parsley
4 tsp Salt
2 tablespoons Cooking Wine
2 tsp White Pepper

Stewed Conch with Horseshoe and Chicken Feet

1. Ingredients: 8 conch shells, 250 g chicken feet, 6 horseshoes Ingredients: coriander Appropriate seasoning: 4 tsp salt, 2 tbsp cooking wine, 2 tsp white pepper

Stewed Conch with Horseshoe and Chicken Feet recipe

2. After smashing the live conch, take out the meat and wash it for later use

3. Peel the horseshoes and soak in clean water after washing

4. Cut off the toenails of the chicken feet and chop them apart from the middle.

5. Take the casserole to boil water, put the chicken feet in the casserole, pour the cooking wine, boil the water, remove the surface foam and impurities, turn to a low heat, cover the casserole and simmer for half an hour

6. After half an hour, put the conch meat in a casserole and continue to simmer for half an hour

7. Finally, put the horseshoes in the pot and simmer for 20 minutes

8. Add salt and white pepper to taste, sprinkle a small amount of coriander in the soup and serve

Tips:
1. The maturity of the three ingredients is different. The chicken feet are stewed first, then the conch is stewed, and finally the horseshoe is stewed;
2. Sea snails can also be steamed and stewed with the meat, but the umami taste is not as delicious as the raw snail meat;
3. No seasoning is needed in this dish. The salty and light taste is not easy to master. Just season the soup in the last 10 minutes of stewing.