Stewed bean curd with duck leg

Stewed bean curd with duck leg

Introduction:

"Last weekend, I ate roast duck at my mother's house, and half of the duck was left. My mother insisted that I pack and take it home, and I invited it into the freezer when I got home. These days, the weather has become cold, want to eat spicy hot, so turned out, cut a duck leg, stewed with tofu, add spicy peanuts, eat up quite enjoyable

Production steps:

Step 1: cut the tofu into 2 cm cubes, and cut the roast duck leg into large pieces.

Step 2: put a little oil in the pot and stir fry with Pixian bean paste.

Step 3: add appropriate amount of water and essence.

Step 4: add tofu.

Step 5: add duck leg and stew.

Step 6: after boiling over high heat, turn to medium heat. When the bean curd has beehives, hook in the lake powder, put coriander and turn off the heat.

Step 7: Sprinkle with huangfeihong peanuts and mix well.

Materials required:

Tofu: 300g

Roast duck leg: 1

Huang Feihong spicy peanuts: right amount

Coriander: moderate

Pixian Douban sauce: right amount

Soup essence: proper amount

Note: if there is soup better, no soup can put water, soup essence or chicken essence.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: medium spicy