Ingredients: 1 piece of chicken leg, half piece of tender tofu, 2 pieces of sauerkraut.

Seasoning: ginger 1, onion 1, 2 tablespoons of cooking wine, half a spoon of salt, pepper 1 spoon, chicken essence 1 spoon, chives 1 root.

-Manufacturing methods and steps-

Step 1: Wash the chicken thighs, then put them in cold water in the pot, add the sliced ginger and onion, add 65,438+0 tablespoons of cooking wine, boil them with strong fire, blanch them with blood, take them out and rinse them off. Re-start the pot, add a large bowl of water, put the chicken legs into the pot again, add ginger slices and onion and cooking wine, bring to a boil with high fire and cook for 30 minutes with low fire.

Step 2: Cook the chicken thigh, take it out, let it cool, tear it into shredded chicken and put it on a plate for later use.

Step 3: First cut the tofu into thin slices, then cut it into filaments with a knife and put it in a bowl. Add a spoonful of salt and soak for 10 minute to soak the beany smell of tofu.

Step 4: shred ginger, cut onion into small pieces, slice sauerkraut, mince chives, and put on a plate for later use.

Step 5: put a spoonful of oil in the wok, heat it, stir-fry the onion and ginger to get the fragrance, and then pour the sauerkraut to get the water vapor and sour taste of the sauerkraut.

Step 6: Steam the pickled cabbage, pour in the soup of boiled chicken legs, and cook for 10 minutes on high fire to get the taste of pickled cabbage.

Step 7: After the sauerkraut tastes boiled, pour in shredded tofu and shredded chicken, add pepper and a little salt, push a little with a spoon, and simmer for about 2 minutes on low heat to fully blend the flavors of shredded tofu, shredded chicken and soup.

Step 8: Take out the cooked shredded chicken, pickled cabbage and bean curd soup, and sprinkle with chopped green onion to serve.