Name: Country Tofu Claypot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Dried Tofu; 1 roll Rice noodles; 100g Chinese cabbage; 400g Lean meat; Some ginger; Some garlic; Some Soaked cowpea; Some Fuel consumption; Some First City Soy Sauce; Some pepper; Some sesame oil; Some salt; Some Chicken Bouillon Powder; Some Douban

Country Tofu Claypot

by Sixi Mingzi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Luzhou people learn a delicacy in the south, the tofu made of stone-ground beancurd, plus the materials used by ants to go up the tree, southwestern cuisine and the delicacy of the south are combined! "

Country Tofu Claypot

1. Stone-ground tofu is fried in a pot and becomes dried tofu.

2. Fans bubble hair!

3. Cut back the cabbage opposite!

4. Chop the cabbage and set aside.

5. Mince the ginger and garlic, soak the cowpea, and cut the lean meat.

6. The next part of ginger and garlic, the next part of soaked cowpea, stir fry with cabbage, season with watercress, consumption oil, soy sauce, pepper, salt, chicken essence!

7. The vermicelli is at the bottom, the cabbage is spread on top of the vermicelli, topped with tofu, sprinkled with ginger garlic froth, soaked cowpea froth with a few drops of sesame oil, cover and simmer for ten minutes.