Traditional Culture Encyclopedia - Traditional customs - How to Make Yuncheng Zhang Ermao Spicy Skewers
How to Make Yuncheng Zhang Ermao Spicy Skewers
Bean Skin
3 Sheets
Oil Tofu
50g
Kelp
50g
Chicken Gizzard
5pcs
Mushroom
8pcs
Potato
200g
Spinach
50g
Konjac flour
50g
Oily bean skin
3 sheets
Substantiation
Oil
Moderate
Salt
Moderate
Chongqing hot pot base
100g
Scallion
Moderate
Garlic cloves
5
Sugar
3g
Soy sauce
10ml
Pepper
3g
Wine
10ml
Chicken broth
Smooth
Ginger
Amount
Ginger
Amount< /p>
Steps
1. Prepare all the ingredients.
2. Boil water in a pot with a little salt, add bamboo sticks and cook for 5 minutes.
3. Boil kelp for 3 minutes.
4. Cut all the ingredients, and slice wide strips for the sheets of rice and bean curd.
5. Chicken puree blanched in boiling water and set aside.
6. All the ingredients with bamboo skewers and spare.
7. In the frying pan, pour some oil into the hot pot base and stir fry on low heat until.
8. Until the hot pot base is melted and fragrant.
9. Add the appropriate amount of stock or water.
10. Add green onion, ginger and garlic.
11. Add appropriate amount of cooking wine.
12. Add a little soy sauce.
13. Add a little sugar.
14. Add a little black pepper and chicken essence.
15. Cook on high heat for 10 minutes to cook out the flavor.
16. Put the skewered ingredients into a small pot
17. Pour the cooked soup, put the small pot and alcohol stove together on the table, eat as you cook that is good.
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