[spicy Chicken Drumsticks and Tofu]

[spicy Chicken Drumsticks and Tofu]

1. Prepare the materials.

2. Chop the green onions, ginger, and garlic.

3. After the chicken thighs are thawed, use a knife to cut one side of the chicken thighs and carefully kick the bones away. (Be careful in this step, you can use scissors to cut it)

4. Cut off the white bones and bones of the boned chicken thighs. Do not tear off the skin of the chicken.

5. Cut the processed chicken thighs into small pieces, put them in a clean container, add cooking wine, white pepper, light soy sauce, and ginger marinade for 15 minutes to taste.

6. While using the time to marinate the chicken, use scissors to gently cut a cut in the place where the lactone tofu is marked with a red line. At this time, remember not to tear off the sealing packaging on the tofu.

7. Put the lactone tofu into clean water, the amount of water should not exceed the tofu box, gently squeeze the tofu around with your hands.

8. At this time, you can see if the tofu is stuck to the tofu box. If not, tear open the package to see that the tofu is basically intact. Take it out carefully and cut into small pieces.

9. Add appropriate amount of water to the starch to make water starch for later use.

10. Pour an appropriate amount of oil into the pot, heat up, put the marinated chicken pieces into the stir fry.

11. After the stir-fry has changed its color, continue to stir-fry for about 2 minutes to serve.

12. Add oil to the pot, stir white scallions, shredded ginger, and minced garlic.

13. Turn the heat to low, add Pixian Douban and stir-fry to get the red oil.

14. Put the previously fried muscle mass into the stir fry evenly.

15. Add tofu, add half a bowl of water to boil, and pour water starch along the side of the pot.

16. Cover the pot and let the broth thicken slightly.

17. Before serving, sprinkle an appropriate amount of chicken essence and chopped green onion.

18. After adding the bean paste, remember to turn to a low heat and stir fragrant. Turning on high heat and heating will make the bean paste taste very harsh and the taste will become very salty. This is the reason why some people don't like bean paste.

Tips:

1. Make a straight cut according to the direction of the bone of the chicken leg, the depth is the bone. After seeing the bones, use a knife to slowly separate the meat from the bones. After removing the bones, you can get a chicken chop-shaped chicken thigh. (If you think it’s troublesome, you can use chicken breast instead, but it doesn’t taste as good as the chicken thigh.) Don’t discard the removed chicken thigh bones, and can also be used to stew soup. For details, please click on this recipe I made before.







2. In steps 7 and 8, let water into the tofu box to make the tofu easily separate from the box and not stick. Remember to move lightly, and then you can take out the intact tofu.