Mushroom Marinated Bean Curd
1.
Soak dried shiitake mushrooms in hot water in advance, filter the water for soaking shiitake mushrooms and save for later use.
2.
Wash the shiitake mushrooms, remove the roots, and dice.
3.
Dry spiced beans and cut into cubes.
4.
Put a piece of chicken fat in the wok, pour the water and chicken broth for soaking mushrooms and bring to a boil. (If you don’t have chicken fat, use salad oil to fry the mushrooms to create a fragrant flavor)
5.
Pour in the diced shiitake mushrooms and dried tofu.
6.
Boil until the soup is dry and season with salt.
7.
Out of the pot.
Tips:
If you don’t have chicken fat, use salad oil to fry the mushrooms for a nice flavor, then pour in dried bean curd, chicken broth and mushroom water.