1. Prepare materials.
2. Put the chicken breast in the water, add ginger, green onions, and cooking wine and cook for later use.
3. Remove the cooked chicken breasts and tear them into shredded chicken for later use.
4. Add jiusan freshly squeezed peanut oil to the pot.
5. Put the cut tofu into the deep-fried bean curd.
6. Cut the soaked soybeans into slices, add water to the boiling pot to blanch the soaked soybeans.
7. In another pot, add chicken broth, salt, ginger slices, and green onions to a boil.
8. Put the drained oil soak into the chicken broth, boil on high heat and turn to low heat, and simmer slowly.
9. Add the cleaned soybean sprouts and continue cooking.
10. Prepare ground coriander and chop chili.
11. Sprinkle pepper, coriander, chopped chili, and shredded chicken before serving.
Tips:1. The salt in the chicken soup should be moderate, and the chopped pepper is also salty. 2. High-quality bean foam is golden in color, fragrant, thin-skinned, hollow, elastic, and honeycomb-shaped inside. 3. You'd better cut the soy bean paste into slices for easy taste.
