Tofu Soup
by Flying wolf_MKs6
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Shred the water tofu 2-3 times in water, remove and drain the water for later use.
2. Shred meat and cuttlefish for later use.
3. Shred celery, chili, and ginger for later use.
4. The starch thickens.
5. Make the juice and prepare the chicken soup.
6. Fry the shredded pork with hot oil in a cold pan until the color changes.
7. Stir-fry the cuttlefish shreds again until the fragrance overflows.
8. Then add shredded pepper, celery, and ginger.
9. Then fry the shredded pork, cuttlefish and chili together, add 1 tablespoon of salt and half a tablespoon of cooking wine.
10. Add the drained shredded tofu, stir fry over high heat and add 1 tablespoon of salt.
11. Finally, add the chicken broth to a boil, stir in the gorgon juice.
Tips:1. Put the tofu in the refrigerator for more than 2 hours for easy shredding.
2. Dried cuttlefish are best soaked overnight.
