1. Put the chicken nuggets in a 1000ml cold water casserole, add ginger slices and cooking wine, boil off the blood after the high heat, turn off the low heat, and simmer for about 60 minutes
2. Rice noodles, yuba, shiitake mushrooms, and fungus need to be soaked for 2 hours in advance, then all the ingredients are washed, cut into pieces and placed on a plate
3. Put the bean paste, soybean paste, dark soy sauce, light soy sauce, sugar, salt, and pepper into the container, stir well, then put the cooked chicken nuggets in the casserole, mix well, and marinate for about 30 minutes
4. Put the yuba, fungus, and tomatoes in a casserole, boil over high heat, turn to medium heat and simmer for 10 minutes, then add rice noodles and cook for about 5 minutes
5. Add the cabbage to a boil over high heat, add salt and pepper to taste
6. Put it into a bowl, add the marinated chicken nuggets, sprinkle a little green onion, and serve with freshly made peanuts. The taste is great~
Tips:I forgot to take pictures when I stewed the chicken soup at the beginning. I simmered it in an electric pressure cooker. When I set it twice, it may take 40 minutes before and after, so the chicken nuggets are very bad, and it is easy to taste when marinated later... and when the rice noodles are cooked, the chicken soup The butter inside is floating on top, the oil should be skimmed, the taste will be lighter...tomatoes and mushrooms should be simmered for a while, so that they are fully integrated with the chicken broth, and the soup will be flavorful...just put the cabbage in and boil. Don’t cook it for too long, it will lose its crispness and tenderness
