Dried bean curd

350 grams

chicken thighs

400 grams

Chicken skeleton

150g

condiments

oil

Proper amount

salt

Proper amount

verdant

Proper amount

energy

Proper amount

Eight angles

Proper amount

Cooking wine

Proper amount

refined sugar

Proper amount

step

1. Dried bean curd is pressed into silk by a dough press for later use.

2. Wash the chicken legs and put them into the casserole.

3. Wash the chicken skeleton, put it into the casserole, add enough water, and throw the seasoning box with seasoning into the pot.

4. Add salt, monosodium glutamate, soy sauce, cooking wine and a small amount of sugar, and simmer slowly.

5. When the chicken leg can pass through with chopsticks, add dried bean curd.

6. Turn off the fire after the fire boils.