Braised tofu with wing root

Overview

Chicken is mild in nature, warm, and sweet in taste, and enters the spleen and stomach meridians; it can replenish qi, replenish essence, and add marrow; it is used for fatigue and thinness, lack of food, diarrhea, dizziness, palpitations, irregular menstruation, postpartum lactation, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus, etc.

Tags

• hot dishes
• chicken wing root
• cooking wine
• garlic
• onions
• star anise
• sugar
• tofu
• zanthoxylum bungeanum
• carrot
• cumin seeds
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Add a spoonful of cooking wine to the wing root, blanch two slices of ginger and remove the fishy smell

   

2. 2 Chop onion, ginger and garlic

   

3. 3 Cut tofu into large pieces

   

4. 4 Heat oil in a pan and sauté dried Sichuan peppercorns and star anise

   

5. 5 Sauté onion, ginger and garlic

   

6. 6 Add the blanched wing roots and a spoonful of cooking wine

   

7. 7 Pour in soy sauce and stir-fry until it changes color. It is best to use braised soy sauce. The color will look good when stewed

   

8. 8 Add water and a pinch of cumin seeds and simmer for a while

   

9. 9 Peel and cut carrots into pieces

   

10. 10 Put the carrots into the pot and continue to stew

    

11. 11 When the carrots are stewed, add an appropriate amount of salt and then add the tofu cubes. The tofu will not taste good, so adding the salt early will make it worse

    

12. 12 Just simmer for five minutes

    

13. 13 Mix it with rice and eat it