Blanch the chicken feet and pork, then rinse with cold water and set aside.

Peel and cut the carrots into small pieces.

Place the dried tangerine peel in water and bring to a boil over high heat. Add all the ingredients, bring to a boil again, then simmer for half an hour. Reduce to medium-low heat and cook for another hour and a half. Season with salt to taste.

Cooking note: The peanuts tend to be hard. If you prefer them softer, soak them for two to three hours before cooking. Black-eyed peas soften easily, so soaking them for half an hour before cooking is sufficient.