Tofu with Beef Tendon Balls and Radish Pot
1.
Prepare the ingredients. [The salted chicken is marinated overnight. It has a salty taste, and the beef tendon balls also have a salty taste. When preparing this dish, it is best to taste it first and then season it. Also, soy sauce or other deep-colored condiments are avoided, because we want to drink the soup in the pot. 】
2.
Wash the radishes, peel them, and cut them into radish strips.
3.
Peel and shred ginger, ginger can increase fragrance and remove fishy. Shred the bell pepper, mainly for garnish. Cut some cut flowers on the surface of the beef tendon balls. After boiling, they will burst to form a beautiful flower, which can absorb the soup while it looks good.
4.
Heat the pan, pour in the cooking oil, and stir-fry the ginger for a while. Then pour the salted chicken nuggets and beef tendon balls into the pot, pour some chicken broth in the bottom of the bowl into the pot and bring to a boil over high heat.
5.
Pour in the radish sticks and tofu bubble, stir fry a dozen back and forth, then pour 2 rice bowls of boiling water, the amount of water must be added at one time, remember to boil water, if you add water in the middle, the taste of the whole dish will be poor. Cover the pot and cook the ingredients boiled over high heat again, and the soup turned white.
6.
Add salt and pepper and stir well.
7.
Then put it in a casserole, sprinkle with chili flakes, cover the lid, and cook for 10-15 minutes on medium heat on the stove.
Tips:
Food Tips: The method of marinating salted chicken is very simple. Wash the chicken pieces and steam them in a steamer for about 30 minutes. Pour out the oozing chicken broth, sprinkle with salt while it is hot, spread it evenly, and let it cool directly. Wrap it in plastic wrap and put it in the refrigerator to keep it fresh overnight. The next day you can make a side dish. The chicken is more fragrant than fresh. The chicken in the salty chicken porridge often eaten by Cantonese is made in this way.
