A thick soup of ground meat bean curd is flavour of typical the daily life of a family, although do not have the appearance with colourful Jing, having domestic taste however. The way is simple, 3 kinds of relaxed makings, nod render palatable of delicate bright soy to grace slightly, enter the water since starch stiff, final Sa Yicong is spent can.
With makings
| Acupuncture needle stay of proceedings, green | |
| Unripe smoke, essence of salt, chicken, water is amylaceous |
The practice of a thick soup of ground meat bean curd
-
Water of scald of acupuncture needle stay of proceedings cuts man, bean curd also cuts small Ding Zhuang and water wanting scald
-
Hot pot puts oil to explode sweet ground meat, fry give fragrance to join man of acupuncture needle stay of proceedings to break up to ground meat fry, be born into a few again take sauce, cooking wine again stir-fry before stewing is fried.
-
Join boil of a bowl of big water to boil 5 minutes or so, (can appear at this moment foam of a few float, cast aside with ladle go float foam) boil 2 minutes into bean curd fourth boil, join salt, essence of a few chicken, after be being burned, rise into water starch stiff, outfit having pot dish, final Sa Cong is spent can.
Small stick person
Impatient can not eat to heat up bean curd, this season edible irons a mouth carefully