boiled meat

1

Saute the dried peppers in an oil pan until fragrant, add the mushroom mushrooms and stir fry for two minutes.

2

Add the stock, just eat the mushroom.

3

Add tofu and bring to a boil over high heat. Add seasoning salt and simmer over low heat for another ten minutes, until holes appear in the tofu.

4

Add green onions. Continue to simmer on low heat for five minutes.

5

Add the submerged meat slices. Put them in pieces, quickly. The meat slices are submerged in advance with cornflour, cooking wine, and salt. It will take about ten minutes to flood.

6

See that the color of the meat slices turns white, cook for another minute, and then turn off the heat and serve the pot. Here we go.

1 Because we ran out of pepper at home, we didn't put it in. Add some pepper and fry it together at the beginning to make it more fragrant and taste better. 2 There are no other seasonings in this dish, and the taste should be slightly spicy. There is no chicken essence or the like to enhance the freshness. Completely stewed the delicious flavor of mushroom and tofu. It was the first time I matched it like this and it tasted good. 3 It turns out that when making this dish, at the end, we would put some peppers and chives on the finished product, re-set the oil pan, and pour the oil directly on the peppers and chives, and listen to the sound of "Zi La". It's not bad. I gave up this time. Don't want to affect the flavor of tofu. 4 You need to be a little patient when cooking this dish, because stewing tofu takes time.