Steamed bean curd fin root
By JoeyLabadie
I tried fermented bean curd chicken wings once and thought it tasted very good. Today, I made another steamed fermented bean curd wing roots. It is also very good. You can try it.
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Steamed bean curd fin root
1
Wash the wing roots and cut off a piece of suet on the wing roots;
2
Marinate with cooking wine, salt, and ginger slices for 4 hours;
3
Prepare steamed pork rice noodles; add a piece of rose fermented bean curd juice and crush it with a small spoon;
4
Add fermented bean curd juice;
5
Add rice flour and monosodium glutamate;
6
Mix well with wings roots;
7
Put on a steamer and steam for 30 powder over high heat.
8
Steamed rice flour fin roots.
9
Set the plate and serve it on the table.Steamed bean curd fin root Make Tips
1. I cut off the suet on the roots of my wings because I don't want to consume too much fat. You can keep it if you want.