material

Main ingredients: chicken rack 1 pair, 400g of bean curd skin.

5g of seasoning salt, 2g of chicken essence, 0g of onion 1 0g, 0g of ginger10g, 2g of star anise, 40 pieces of pepper, 4 dried peppers, 5g of cooking wine1tablespoon, 5 grams of coriander and one spoonful of vegetable oil.

Practice of dried tofu in chicken soup

1. Chop the chicken skeleton into small pieces, wash it, soak it in clear water for one hour, remove the blood inside, then pour out the water, put the chicken skeleton in a soup pot, add water, onion and ginger slices, cooking wine 1 tablespoon, 2 aniseed and 30 pepper, boil it with high fire, then turn to low heat and turn off the fire for use.

2. Cut dried tofu into shreds

3. Wash the dried shredded tofu, then blanch it in water and take it out for later use (this can remove the beany smell, or you can cook it directly without blanching, depending on your personal preference)

4. Heat the wok with oil, add shredded onion and ginger, dried red pepper and pepper and saute until fragrant.

5. Then pour the chicken rack soup together with the chicken rack pieces into the wok and boil.

6. Dried shredded tofu

7. Add the right amount of salt

8. Cook with high fire first, and then turn to low fire after the soup turns white, and cook for about 10 minutes.

9. Finally, add a little chicken essence to taste, sprinkle with coriander powder and serve.