Dried bean curd in chicken soup

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