Chicken Soup, Soy Skin and Sour Radish Energy Soup
1.
Cut the tofu into small pieces as shown in the picture, then fry on the pan until golden on both sides, as shown in the picture, remove and set aside
2.
Prepare all the ingredients, cut the chicken breast into shreds, soak the fungus and clean it after soaking, cut the green and red peppers into circles, soak the oily bean curd, soak the dried oily bean curd in just over 10 minutes, don't soak for too long , It will rot. Cut the soaked soybean hull into shreds, and cut the sour radish into radish strips for later use
3.
Prepare a soup pot or a casserole. The casserole tastes better. Pour in purified water or clear water, and put in a piece of thick soup treasure. It is the same if you use the broth directly 600ml of broth➕400ml of water. Bring to a high heat, then turn to medium heat, add the fried tofu cubes, onion cubes, and ginger slices
4.
Take another pot, pour a little oil, pour in the chicken breast and stir fry.
5.
Add cooking wine, green onion, ginger powder and stir fry evenly
6.
Pour into the boiling soup pot and bring to a boil on high heat
7.
After boiling for 3 minutes, add black fungus and pickled radish sticks to continue cooking
8.
After boiling for 2 minutes, you can put in the oily bean curd and continue to cook
9.
The mung bean sprouts can be put in about 2 minutes later. After the mung bean sprouts are in the pot, do not cook for too long. Just boil the pot. At this time, add a little salt and white pepper.
10.
Turn off the heat, put in the green and red pepper ring and cover the pot, simmer for a minute, you can serve it
11.
If you don’t like chili, you can leave it alone. Putting a few medlars is also a good choice. Drink this warm autumn and winter energy soup while it's hot!
