Authentic Old Beijing Marinated Cooking Recipe and Practice is as follows:

Materials/tools: 500 grams of northern bean curd, 2 sheets of soybean skins, 3 pipa legs, 4 eggs, the right amount of old broth, 2 star anise, cinnamon 1 small section, 3 slices of sesame leaves, 2 slices of angelica dahuricica, the right amount of dry chili pepper, 1 piece of fruits of the grass, 1 piece of kernel of sand, the right amount of old soya sauce, the right amount of light soya sauce, salt appropriate amount, knife, cutting board, plate, pot.

1, the preparation of northern tofu, eggs, soybean skin, chicken thighs.

2, marinade: old broth, star anise, cinnamon, dried chili peppers, dahurica, sesame leaves and other seasonings.

3, chicken legs washed and blanched.

4, bean skin cut into wide strips.

5, cut the bean skin into bean skin knots.

6, boiled eggs peeled spare.

7, tofu cut into large thick slices.

8, cut the tofu into the pan and fry until hard on both sides.

9, blanched chicken thighs, bean skin knots, fried tofu, eggs together in the pot.

10, add the old marinade soup and all the seasonings.

11, add salt, soy sauce, old soy sauce.

12, medium heat to boil and then change to micro-fire brine 20 minutes off the fire.

13, turn off the fire after the ingredients do not rush to fish out, continue to soak in the marinade, eat when you take out.