South tofu 500 grams
Sea cucumber 30g
Beef tendon 30 grams
20 grams of chicken breast
Shrimp 15g
Carrots 1/3
5 fresh mushrooms
Ginger10g
Onion section 3
20 grams of green beans
Garlic 2 petals
Squid10g
Cooking wine15ml
Soy sauce15ml
Oyster sauce15ml
Pepper 5g
A little salt
5 ml sesame oil
30 ml of oil
300 ml of soup
Water starch15ml
Methods/steps
1
Wash the south tofu and cut it into pieces 4 cm square and 2 cm thick. Peel and slice carrots. Cut the mushrooms in half. Water-soaked beef tendon and water-soaked sea cucumber were cut into cubes 1 cm square. Slice chicken breast. Squid is first cut into cross knives with a surface interval of 0.3 cm, and then cut into pieces with a width of 2 cm and a length of 3 cm. Ginger is chopped. Cut the onion into sections. Break the garlic and put it aside.
Please click to enter a picture description.
2
Boil the water in the pot with high fire. Blanch the squid slices, diced sea cucumber, shrimps, diced beef tendon and green beans for 2 minutes respectively, then remove them and drain them for later use.
Please click to enter a picture description.
three
Heat the oil in the pot to 70% heat over medium heat, carefully slide in the tofu and fry both sides until golden.
Please click to enter a picture description.
four
Reheat the remaining oil in the wok to 60% heat with medium heat, slide into the chicken breast slices and spread them out quickly with a shovel. Stir-fry until the slices change color, and then remove them for later use.
Please click to enter a picture description.
five
Leave the bottom oil in the pot, heat it to 60%, add the onion, Jiang Mo and minced garlic, stir-fry until fragrant, add the fried tofu, sliced mushrooms, sliced carrots, diced sea cucumbers and green beans, add cooking wine and stock, cover with high fire and boil, then continue to stew for 15 minutes.
Please click to enter a picture description.
six
Add squid, shrimp and chicken breast to the pot and bring to a boil. Add soy sauce, oyster sauce, salt and pepper and stir well. Finally, add water starch to thicken, and pour sesame oil before taking out of the pot.
Please click to enter a picture description.