Chicken Shredded Cabbage Tofu Soup
by Ge Sijia
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the cabbage and cut into shreds;
2. Debone chicken legs and remove excess fat;
3. Wash fresh shiitake mushrooms and cut into shreds; cut chicken legs into shreds, add cooking wine, starch, and salt, mix well and marinate for flavor;
4. Cut the tofu into small pieces; shred the ginger; (Ginger forgot to shoot)
5. Pour the oil in a ceramic pot and fry the ginger fragrant;
6. Then add the cabbage and stir-fry until soft;
7. Pour shredded shiitake mushrooms and stir fry for a while;
8. Add appropriate amount of water to boil;
9. Pour the chicken shreds and stir quickly;
10. Pour in tofu and stir well;
11. Cover and boil again, add salt, MSG, and sprinkle with chopped green onion.
12. Healthy vegetable soup.
Tips:1. For tofu, use southern tofu (the tenderer kind).
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