Water chestnuts, chicken feet and stewed conches

Overview

This is a very healthy soup. Stewed conch with chicken feet is actually a famous dish in Rongcheng, Weihai. The protein, fat, fresh aroma and other substances in the raw materials are fully leached and dissolved in the soup after heating, making the soup taste fresh and mellow. This time I added another ingredient - water chestnuts, also known as water chestnuts. It has thin skin and tender flesh, plenty of water, is sweet and has no residue, is crisp and delicious, and can be used as a vegetable or fruit. Chicken feet, conches and water chestnuts that nourish yin and eliminate food are stewed into a soup. It has the effect of nourishing yin and blood and calming the heart and blood. It is a very good soup dish.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• chicken feet
• conch
• cooking wine
• coriander
• horseshoe
• salt
• white pepper

Ingredients

Steps

1. 1 Ingredients: 8 conches, 250 grams of chicken feet, 6 water chestnuts Ingredients: appropriate amount of coriander Seasoning: 4 tsp of salt, 2 tbsp of cooking wine, 2 tsp of white pepper

   

2. 2 Crush the live conch and take out the meat, wash it and set aside

   

3. 3 Peel and wash the water chestnuts and soak them in water

   

4. 4 Cut off the toenails from the chicken feet and chop them in the middle and set aside

   

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

   

6. 6 After half an hour, put the conch meat into the casserole and continue to stew for half an hour

   

7. 7 Finally, put the water chestnuts into the pot and simmer for 20 minutes

   

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