Fermented Bean Curd Spicy Sauce
1.
Process all the ingredients and cut into cubes
2.
Add a little fermented bean curd to the rose bean curd and crush it to make a juice, and prepare the Pixian bean paste
3.
Add cooking wine, cornstarch and light soy sauce to the chicken gizzards and marinate for half an hour
4.
Hot pot pour oil
5.
Add the diced chicken gizzards in warm oil until the color changes and pick up
6.
Pour in the bean paste and stir-fry to get the red oil
7.
First pour the diced potatoes and lotus root and stir fry until it tastes good
8.
Join Xiaoyoufang
9.
Pour the fermented bean curd juice
10.
Add boiling water to almost immerse the ingredients. Cover the high heat and bring to a boil. Turn to medium and low heat and cook until the potatoes are cooked and soft.
11.
Then add the diced chicken gizzards and cook for a while
12.
Try the taste, if it is enough, add chicken essence and stir-fry evenly, then turn off the heat and bring out the pot
13.
Put it into a bowl and sprinkle with garlic leaves and serve
Tips:
1. Chicken gizzards have a strong fishy smell. After dicing, you need to wash it several times and then sizing. The oil is almost 9 minutes old, and finally added to maintain a crisp and tender taste.
2. The ingredients inside can be changed according to your own preferences
