Chestnut chicken claw seafood soup
By VicentaLakin
We all love soup. The chicken claws, the pig's meat, the snails, the chestnuts, the big date, the clouds, the earth, the lush, the lush, the wet spleen. One and a half hours after the fire boils, and the soup tastes rich。
Recipe Recommendations
- pork exhibition meat 200 grams
- chicken feet 6 rats
- Xiangluo dry slices 50 grams
- chestnuts
- candied dates of 2
- Poria 10 grams
- huaishan 10 grams
- lotus seed 10 grams
- Smilax glabra 10 grams
- Polygonatum odoratum 10 grams
- ginger slices 3 tablets
- salt 2 tsp
- salty and sweet
- pot
- several hours
- ordinary
Steps for Chestnut chicken claw seafood soup
1
The soup is washed clean and the snails are immersed an hour in advance。
2
Put all the soup except meat in the glass pan, and add fresh water and boil the fire。
3
Burn a pot of water, put it in meat, boil it。
4
Good meat, clean blood。
5
Put all the meat in the glass pan and cook it together。
6
Burn it first, and boil it down。
7
Then it turned into a little fire, slowly about 1.5 hours。
8
Before the fire goes out, add two spoons of salt。
9
This old fire soup is ready, a bowl of soup is full and sweet。Chestnut chicken claw seafood soup Make Tips
If a family has a double stove, it can cook at the same time, start cooking soup on one side and cook meat on the other, saving time。