1. The boy chicken is bought and chopped into small pieces, and then set aside
2. Put the chicken in the pot and blanch the water first. When blanching, add some ginger slices to remove the fishy smell
3. The chicken nuggets after blanching are ready for use, and the soup that was blanched just now can be used after skimming the froth.
4. Pick up the frying pan, pour the oil, add the red-oiled bean curd after 40% heat, and stir-fry until the aroma overflows.
5. Add chicken nuggets and stir fry
6. After stir-frying, add chicken broth and simmer for a while
7. Remember, the fire can't be too big, otherwise it will become a dry pot chicken!
8. About 5-10 minutes, the juice is collected and ready to be out of the pot
9. The hot red-flavored bean curd chicken is out.
Tips:Since Pixian Douban was originally relatively salty, I didn't add salt, otherwise I would die alive!
