Raw material: oil skin (300g)

Seasoning: red wine, ginger, monosodium glutamate, sugar, peanut oil and white soy sauce.

Practice: 1. Spray tofu skin (oil skin) with clear water to soften it;

2. After soft spraying, spread each bean curd skin flat, roll it tightly after overlapping, put it on a clean cloth and wrap it into a round stick, and tie it tightly with fine hemp rope;

3. Put the wok on a big fire, add clean water, add the bean curd rolls, cook for 50 minutes, take them out, cool them, untie the hemp thread, take out the cloth, and cut them into pieces with a thickness of 1.5 cm;

4. Return the wok to the fire, add peanut oil, heat it to 80%, put the tofu skin slices in the wok for half a minute, and then pour them into the colander to drain the oil;

5. Leave the bottom oil in the wok, put it back into the fire, stir-fry Redmi and ginger slices, add appropriate amount of water, then put down the tofu skin slices, add white soy sauce, sugar and monosodium glutamate, and stir-fry a few times.

Note: 1. To be a vegetarian chicken, the oil skin must be rolled tightly and firmly, cooked thoroughly and tasted like chicken;

2. Because of the frying process, 500g peanut oil should be prepared.

Taste: salty and delicious

The dish is dark red, chicken-like, soft and tough, and delicious and mellow.