Dried bean curd in chicken soup
Introduction:
Production steps:
Step 1: cut the chicken skeleton.
Step 2: blanch the bleeding water in boiling water.
Step 3: when the meat turns white, remove and set aside.
Step 4: widen the dried tofu strips.
Step 5: put proper amount of oil into the pot. Add green onion and ginger to stir fry, then add chicken skeleton to fry.
Step 6: put in the veteran.
Step 7: add appropriate amount of water.
The eighth step: put in Baijiu.
Step 9: add pepper and large ingredients.
Step 10: add vinegar.
Step 11: add sugar.
Step 12: add salt.
Step 13: turn off the heat, pour the ingredients into the pressure cooker, press until soft and rotten, and press out the chicken oil.
Step 14: after pressing, add dried tofu and stew for a while.
Step 15: then pour into the hot pot, sprinkle with coriander, cook and eat.
Step 16: Sprinkle coriander and cook while eating.
Materials required:
Chicken skeleton: 1
Dried tofu: 330g
Scallion: right amount
Ginger: right amount
Coriander: moderate
Corn oil: right amount
Old style: moderate
Baijiu: moderate amount
Vinegar: right amount
Salt: right amount
Sugar: right amount
Note: 1 like to eat more meat, you can put chicken legs, but I think chicken skeleton taste better. Don't put monosodium glutamate in this dish, the original taste is very fresh.
Production difficulty: Advanced
Process: boiling
Production time: half an hour
Taste: Original
Chinese PinYin : Ji Tang Gan Dou Fu Guo
Dried bean curd in chicken soup
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