Materials/Tools: Beidoufu 500g, 2 pieces of bean skin, 3 pipa legs, 4 eggs, appropriate amount of broth, 2 star anise, 3 pieces of cinnamon 1 slice, 3 pieces of fragrant leaves, 2 pieces of angelica dahurica, appropriate amount of dried pepper, Tsaoko 1 slice, Amomum villosum 1 slice, and appropriate amount of soy sauce.
1, prepare tofu, eggs, bean skin and chicken legs.
2, marinade: broth, star anise, cinnamon, dried Chili, angelica dahurica, fragrant leaves and other spices.
3. Wash the chicken legs and blanch them.
4. Cut the bean skin into wide strips.
5. Cut the bean skin into bean skin knots.
6, the eggs are cooked and peeled for use.
7. Cut the tofu into thick slices.
8. Cut the tofu and fry it in the pot until both sides are hard.
9. Blanched chicken legs, bean skin bumps, fried tofu and eggs are put into the pot together.
10, add the old brine soup and all seasonings.
1 1, salt, soy sauce, soy sauce.
12, after boiling on medium fire, turn off the fire and use slight halogen for 20 minutes.
13, don't rush to take out the ingredients after turning off the fire, continue to soak them in the marinade and take them out when eating.