1. Wash the chicken breast and longli fish, tear off the fascia, fat, and cut into large pieces.
2. Put it in a meat grinder and mash it.
3. Add eggs, chopped green onion, salt and pepper and stir until the meat is firm.
4. Wash off the dust with dried herbs and soak in cold water. (This herb belongs to my husband. I don’t know what it is called in Mandarin. Let’s call it vanilla for the time being. It has a unique fragrance and is usually used for stewing meat and chicken. You can also use salted bamboo shoots to tear into thin strips and soak to remove the salty taste. ; You can also use blanched green onion leaves, leek leaves).
5. Bring water to a boil in a pot, add oiled tofu and cook for about 1 minute.
6. Remove the oily tofu, drain the water, and cut aside.
7. Cut open with a knife to make the oily tofu into a pocket.
8. Fill the oily tofu with about sixty minutes full of minced meat.
9. Tie with vanilla and cut off the excess vanilla.
10. Put the oily tofu into the pot, cook for about 5 minutes on medium-low heat, remove the blessing bag, and save the soup for later use.
11. Wash the tomatoes, blanch them in boiling water for a while, peel them, and cut them into small pieces.
12. Preheat the casserole, pour the oil, add the tomatoes and stir fry.
13. After the tomatoes are sautéed, add the soup in the blessed bag.
14. Add pepper and salt to taste.
15. Add the blessing bag and cook until boiling.
16. Add the celery leaves.
Tips:Don’t put too much meat in the blessing bag, otherwise, the mouth will not be tied up, and the fire should not be too big when cooking, otherwise the blessing bag will burst easily.
The ratio of chicken breast to fish is almost 1:1. You can also adjust the ratio according to your own taste.
