Preparation materials: 3g of skinless chicken breast, 75g of soaked black fungus, 3 pieces of bean skin, appropriate amount of onion and ginger, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of tomato sauce, appropriate amount of sugar and appropriate amount of white vinegar

Production steps:

1. Put chicken breast meat on a chopping board, and scrape the meat with a knife to remove tendons, so that the chicken is ready.

2. After the roots of the black fungus are removed, it is also chopped for later use.

3. Blanch the bean skin to remove the beany smell.

4. Add minced onion and ginger to chicken black fungus, and add salt, cooking wine and soy sauce sesame oil to stir. Seasonings are added gradually, and each kind is stirred evenly, so that the chicken can be energized.

5. Cut the bean skin into squares, put the chicken stuffing on one side of the bean skin and gradually roll it tightly.

6. Put the rolled chicken rolls on the steamer and steam them.

7. Add tomato sauce, white sugar and white vinegar to the pot, add boiling water and stir, and then code into the cut chicken bean skin roll. The soup is almost half of the main material. Simmer slowly with small fire.

8. When the soup is almost dry, put the bean skin roll into a bowl, slowly collect the soup until it is thick, and pour it on the bean skin roll.