Double bean, cuttlefish and chicken feet soup

Many times, we envy others for having a relative who can cook, so that we can enjoy delicious meals after get off work. Instead of envying others, it is better to do it yourself. Below we will introduce to you the recipe of double bean, cuttlefish and chicken feet soup.

1. Use dried cuttlefish or dried squid and soak them in advance. Usually soak it in water the night before.

2. Soak the beans and peanuts. Because beans and peanuts are very resistant to cooking, and I like to eat them soft, so I like to make this soup at night. Before going to bed, put the beans and peanuts in the electric stew pot, add plenty of water, as much as possible, turn it to low and stew it before going to bed.

3. When you get up the next morning, the beans and peanuts are already cooked.

4. Wash the chicken feet

5. Put the washed chicken feet into the stewed bean soup and continue stewing. This is why I said to add as much water as possible. There is no need to add new water here, as it will affect the taste of the soup. Then add ginger (smashed), peppercorns, star anise, bay leaves, cinnamon, onions, salt, and two drops of vinegar. Bring to a boil over high heat, then simmer over low heat until the chicken feet are cooked.

6. I skipped this step. While stewing the chicken feet, I washed the cuttlefish, drained it, and cut it into pieces for later use. After the chicken feet are stewed, add the chopped cuttlefish. Turn to high heat and add cooking wine. Do not cover the pot to let the cooking wine take away the fishy smell of the cuttlefish. Finally add a little sugar.

7. Stew for a while, then remove all the spices, turn off the heat and simmer for a while.

Housewives, after reading the editor’s introduction, are you unable to hold back? So hurry into our kitchen and make your own double bean, cuttlefish and chicken feet soup in your own world.