Braised roast chicken with smoked tofu

major constituent

800 grams of Sanhuang chicken? 220g smoked dried bean curd for 4 people.

Attachment others

2 Xiaomi pepper? 5 grams of ginger? Two shallots? 200ml cooking wine? Red bean paste 15g? Steamed fish with soy sauce 20 ml? 3 grams of refined salt? Original flavor 1 g? 20 ml edible oil

Braised roast chicken with bean curd, fried chicken with clear water, stewed with bean curd, and added a spoonful of bean paste to enhance color and taste. Sufu with enough soup is really more delicious than chicken. A bowl of delicious food was served on the table, and both husband and children scrambled to eat it. A big bowl is full, and finally there is not even a drop of soup left. Two foodies pour it into the bowl and mix it with rice. How's it going? Let's see how it works. Once you learn it, you can show it to your family ~

Stewed roast chicken with smoked tofu.

Step by step

1

Preparation of main raw materials.

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2

Wash and chop the three yellow chickens into small pieces and drain them for later use.

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three

Cut sufu into triangles, chop millet pepper and ginger, and cut shallots into small pieces.

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four

Pour cooking oil into the wok and burn the chicken pieces by 50%.

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five

Stir-fry until the chicken skin shrinks, and pour cooking wine along the edge of the pot to remove the fishy smell.

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six

Add millet pepper and ginger powder and stir-fry until fragrant.

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seven

Add bean paste, stir-fry until fragrant, and stir-fry red oil.

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eight

Add enough hot water, stew for 10 minutes, and then smoke dried tofu.

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nine

Pour in the steamed fish and soy sauce, and then cook for 10 minutes.

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10

Add salt and original flavor according to salinity.

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1 1

Finally, add the chives, collect the juice over high fire, and take out the pot.

Finished map of braised chicken with fermented bean curd.

Cooking skills of braised chicken with fermented bean curd.

skill

1: You don't need much oil when frying chicken, because oil will come out when frying.

2. Both bean paste and soy sauce are salty. Later, you should increase or decrease the salt according to your own taste.

3: Collect juice, don't collect it too dry, and leave some soup with bibimbap, which is the most fragrant.