The recipe for fish gelatin chicken claw soup

Health benefits

Sichuan pepper: dehumidification

Ingredients and materials

25g of dried fish gelatin

4 chicken feet

2 grams of dried tangerine peel

2 grams of Sichuan pepper

A little salt

2 red dates

The recipe for fish gelatin chicken claw soup

1. Prepare the dried fish gelatin (the one I use is ordinary)

2.Soak Sichuan peppercorns in 60 degree water for 10 hours. (I posted it at night)

3. Blanch chicken feet in water for later use.

4. The fish gelatin is ready.

5. Add chicken feet, tangerine peel, and red dates, and stew in a stew pot for 4 hours.

6.Add a little salt and you can eat it! (Instantly melt at the entrance)

Tips

1. It is necessary to use water at 60 degrees Celsius to make fish gelatin that melts in the mouth. (Learned from the hotel chef)

Add 2 dried tangerine peel without ginger. Chenpi can remove fishy smell and enhance flavor, while ginger can remove fishy smell, but it will destroy the freshness of fish gelatin, so it should not be added. (Learned from an experienced pharmacist)

This girl can often boil and drink it, which is good for the skin and replenishes qi and blood!

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