Spicy chicken leg tofu(ma la ji tui dou fu )

Spicy chicken leg tofu

Introduction:

Production steps:

Step 1: get the materials ready.

Step 2: cut onion, ginger and garlic.

Step 3: when the chicken leg is thawed, cut it on one side of the chicken leg with a knife and kick the bone carefully. (this step should be careful. You can cut it with scissors.)

Step 4: remove the bone of the chicken leg, cut off the lower part of the white muscles and bones, do not tear off the skin.

Step 5: cut the chicken leg meat into small pieces, put it into a clean container, add cooking wine, white pepper, soy sauce, and marinate with shredded ginger for 15 minutes.

Step 6: during the time of marinating chicken, use scissors to gently cut a hole in the red line of lactone tofu. At this time, remember not to tear off the sealing package on tofu.

Step 7: put lactone tofu into clear water, the amount of water should not exceed the tofu box, and gently squeeze the tofu around with your hand.

Step 8: at this time, you can see if the tofu is stuck on the tofu box. If not, tear open the package to see if the tofu is basically complete. Take it out carefully and cut it into small pieces.

Step 9: add appropriate amount of water to starch to prepare water starch.

Step 10: pour proper amount of oil into the pot, heat and stir fry the marinated chicken.

Step 11: stir fry to change color, then continue to stir fry for about 2 minutes, Sheng out.

Step 12: add oil in the pot, stir fried scallion, shredded ginger and minced garlic.

Step 13: turn the heat down, add Pixian Douban and stir fry the red oil.

Step 14: put the previously fried muscle into the stir fry well.

Step 15: add tofu, add half a bowl of water, bring to a boil, and then pour in the lake powder along the edge of the pot.

Step 16: cover the pot and let the soup thicken slightly.

Step 17: Sprinkle appropriate amount of chicken essence and scallion before leaving the pot.

Step 18: after putting in the bean paste, remember to turn the small fire to stir fry. If you turn on the big fire and heat it, the taste of the bean paste will become very choking and salty. That's why some people don't like the bean paste.

Materials required:

Chicken leg: 5

Lactone tofu: 1 box

Chives: right amount

Ginger: 2 tablets

Garlic: 2 cloves

Starch: appropriate amount

Pixian Douban sauce: right amount

Soy sauce: 4G

Sugar: 1.5g

Cooking wine: 7g

Chicken essence: appropriate amount

White pepper: right amount

Note: 1. According to the bone direction of the chicken leg straight cut a knife, the depth to the bone. After seeing the bone, use a knife to slowly separate the meat from the bone. After removing the bones, you can get a chicken like leg. (you can use chicken breast instead of chicken drumstick for trouble, but it doesn't taste as good as chicken drumstick.) don't discard the removed chicken drumstick bones. You can also use them to stew soup. For details, please click this recipe I made before http://home.meishichina.com/space-498118-do-blog-id-239471.html2. In step 7 and step 8, let the water into the tofu box to make the tofu easy to mix with the box Separation will not stick, remember to move gently, you can take out the complete tofu.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ma La Ji Tui Dou Fu