Cabbage Tofu Stewed Blood Clots
1.
Main ingredients: Chinese cabbage, blood clots, tofu, accessories: chicken fat or lard (vegetable oil is optional), salt, ginger, green onions, chicken essence, star anise, peppercorns, spicy skin 2
2.
Wash the cabbage and cut into pieces, not too big, so that it is cooked thoroughly, wash the green onions, ginger, and cut into pieces.
3.
Blood clot and starch cut into pieces, the same size is best, if you dislike the tofu smell, you can blanch it, so it won’t break easily
4.
Add water to the hot pot, add green onions, ginger slices, star anise and peppercorns, add steaming nets, and start the "hot pot" program. There is a high fire in the program, until the soup boils, and after the aroma is released
5.
Add the cabbage and chicken fat (if you like to eat the butter hot pot base, you can add some, it tastes super good), add it to the hot pot, choose a medium heat and cook for a while, the cabbage is almost cooked
6.
Add blood clots and tofu, continue to start the high fire in the "hot pot" program, soon after the soup is boiling, you can turn to medium heat and simmer for a while, which is more delicious
7.
Add salt and light soy sauce and stir well, continue to cook until the cabbage and tofu, the blood clots are delicious
8.
Add chicken essence and stir evenly, sprinkle with chives, and it is ready to eat, then adjust the heat to "slow fire"; press the "up" button to raise the steaming net, this stew is ready, no need to fish for eating , Eat directly, if you want to have a stronger taste, or if the dish is a bit cold during the eating process, you can press down again to lower the steaming net, so that the dish can be heated, and you can continue to add the dish and cook it together. Especially convenient.
Tips:
1. Don't cook blood clots and tofu on high heat, medium and small fires are more delicious and not easy to break.
3. If the hot pot bottom material is used, you can add a little bit to make it taste better.
