Chicken Soup and Dried Tofu
by Espresso light mood
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Cut the chicken skeleton into small pieces, wash it, soak in clean water for one hour to remove the blood inside, then pour the water away, put the chicken skeleton in the soup pot, add water, green onion and ginger slices, 1 tablespoon of cooking wine, 2 aniseed, pepper About 30 grains, boil on high heat, then turn to low heat and cook for half an hour, turn off the heat and set aside.
2. Cut dried tofu into shreds.
3. .Wash the dried shredded tofu, blanch it in boiling water, and remove it for later use.
4. Heat oil in a wok, add green onion, ginger, dried red pepper, and pepper to fragrant.
5. Then pour the chicken rack soup and the chicken rack pieces into the wok and bring to a boil.
6. Add dried tofu shreds.
7. Add the right amount of salt.
8. First cook on high heat, turn to low heat and cook for about 10 minutes after the soup turns white.
9. Finally, add a little chicken essence to taste, sprinkle with coriander, and it can be cooked.
Tips:After adding the dried tofu shreds, be sure to cook it over high heat first, so that the soup will turn white. The chicken broth is delicious, so the chicken essence can be omitted or a little added.
