How to make Dongguan Shilong Bean Skin Chicken?

Preparation materials: 300 grams of skinless chicken breasts, 75 grams of soaked black fungus, 3 sheets of soybean skin, green onions and ginger, salt, soy sauce, sesame oil, ketchup, sugar, white vinegar

Steps:

1, chicken breasts placed on the board, scrape the meat with a knife in order to remove the tendons so that the chicken will be easier to mince.

2, soaked black fungus after removing the roots of the same minced and spare.

3, bean skin blanching to remove the smell of beans.

4, chicken and black fungus add chopped onion and ginger, add salt, wine, soy sauce and sesame oil stirring vigorously. Seasonings gradually add, each add a kind of mix well, you can make the chicken on the strength.

5, bean skin cut into squares, chicken filling on one side of the bean skin, gradually rolled tight.

6, rolled chicken rolls on the steamer to steam.

7, the pot into the tomato sauce, sugar, white vinegar, add boiling water and stir, and then code into the cut chicken bean skin rolls. The soup is almost half of the main ingredients prevail. Slowly simmer over low heat.

8, look at the soup almost dry when the bean skin rolls into the bowl, soup open high heat slowly until thickened, pour on the bean skin rolls can be.