Chicken Sauce Bean Curd

Overview

Qianzhangbao, a special snack in Jiangsu and Zhejiang, is light and delicious.

Prepare various ingredients. The pork stuffing has a bit of fat. The ratio of fat to lean meat to seven or twenty-eight is better. Choose according to your preference. Pure lean meat will not have the aroma of fat meat. Chop onions and ginger separately and set aside.
Put the pork stuffing in a large bowl, add minced onions and ginger, 1 teaspoon of light soy sauce, a teaspoon of oyster sauce, a teaspoon of cooking wine, and season with an appropriate amount of salt, a little MSG, and a little white pepper. Then stir clockwise to stir the meat
Peel the water chestnuts and cut into small pieces. No need to cut into pieces, small particles taste better.
Add the chopped water chestnuts into the mixed meat filling, and mix again to form the filling.
Blanch them in boiling water, wash them and cut them into equilateral squares. The cut pieces are about 12-14 cm long on each side, which is too small for stuffing.
Take a small piece of cut Qianzhi skin and put the mixed meat filling on one corner of the Qianzhi.
Wrap the meat filling tightly and roll it up,
Place the prepared Qianzhang Bao in a deep plate, pour in chicken broth or bone broth and make it even with the Qianzhang Bao. (The prepared Qianzhangbao can be steamed or boiled)
Put it into the steamer, wait until the water boils, and steam for 15-20 minutes. The steamed buns can be eaten directly, or used to make soup or hot pot.
It’s out! The juice is delicious, refreshing and not greasy, very suitable for summer~~