Braised bean skin in soy sauce
1. The Beanstalk can be boiled in the pot first, which can remove the fishy smell of the Beanstalk2. The bean skin needs to be stewed for more than five minutes to fully absorb the taste of the soup3. The bean paste and soy sauce used in the production process have salty taste, and the saltiness is enough. Finally, there is no need to add salt
Step 1 . A piece of tofu skin, cut into long segments
Step 2 . Dice ginger, garlic and scallion respectively, and set aside a spoonful of bean paste
Step 3 . Boil water in the pot and boil it with bean skin over high heat
Step 4 . Take out the boiled bean skin and control the water
Step 5 . Heat the oil pan, add ginger, garlic and scallion, and stir fry over low heat until fragrant
Step 6 . Add a spoonful of spicy sauce, stir fry until fragrant, stir fry red oil
Step 7 . Add an appropriate amount of water, two spoons of raw soy sauce and one spoonful of old soy sauce into the pot at one time, and boil the soup in the pot
Step 8 . Cover the bean skin and simmer over low heat for 6-8 minutes. Finally, when the juice is collected over high heat, add chicken essence to enhance the taste
Step 9 . Finished product drawing
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