Pot stirs in tofu [Zhejiang cuisine]

【Dish name】 Pot stirs

【Cuisine】 Zhejiang cuisine

【Features】 Characteristics of dark yellow, white and tender inside, neat and oily, delicious taste.

【Raw Materials】

Ingredients South 2 pieces, 2 pcs, 30 g. Seasoning 600 grams of large oil (actual consumption of about 60 grams) Chicken broth 100 grams, sesame oil 10 grams, cooking wine 10 grams, salt 2 grams, minced green onion 5 grams, end 5 grams.

【Production process】

(1) Cut into 4 cm long, 2 cm wide and 0.6 cm thick slices, lay flat on a plate, sprinkle with minced green onion, minced, add cooking wine, salt, marinate and soak until flavored. (2) Place in a bowl and stir well. (3) Pour the large oil into the stir-frying spoon, heat it to 4 to 50% heat, dip the two sides first, then dip the juice, put it into the oil one by one, fry it into yellow and fish it out, control the remaining oil, choose to remove the egg shreds, egg residue, and tidy up on the slice. (4) Heat the oil in the stir-frying spoon, use a little green onion, simmering pot, followed by chicken soup, cooking wine, salt, monosodium glutamate and fried slices, after the soup is boiled, move into the low heat and stir-fry for a while, when the soup is absorbed and dry, drop a little sesame oil, put it on the plate. Welcome to upload your recipe compositions