Is the bean curd chicken in Sichuan cuisine easy to make, and what is the method?

It's not that it's very difficult, it's that chickens are hard to handle, and I don't like to deal with chickens myself. Here's how to do it.

1.Wash the four chicken wings, divide them and leave the chicken wings for later use.

2.A piece of soft tofu and set aside after letting out of the water.

3.Wash the green onions and green and red peppers and set aside.

4.Set aside garlic, ginger juice and hot pot base.

5.Break the tofu directly by hand and set aside.

6.Put the tender tofu in a pot of water and cook for a while.

7.After boiling about 2 minutes, turn off the heat.

8.Put the tofu in clean water and set aside.

9.Chop the chicken wings into small pieces and set aside.

10.Put the chopped chicken wings into a seasoning bowl, add an appropriate amount of salt, white wine, thirteen spices, oyster sauce and starch.

11.Then, add another egg white.

12.Stir well and marinate for about 20 minutes.

13.Take an appropriate amount of green peppercorns and set aside.

14.Rinse the green peppercorns in clean water.

15.Cut the green onion into sections, shred the green and red peppers separately for later use, and cut the green onion leaves into chopped green onions for later use.

16.Put a little oil in the wok and fry the green peppercorns until fragrant.

17.Add the bean paste and stir-fry until fragrant.

18.Add an appropriate amount of hot pot base and stir-fry until fragrant.

19.Add the green onions and marinated chicken pieces and stir-fry in the pan.

20.Add ginger juice and a little soy sauce and stir-fry.

21.Add stock or water.

22.Place the cooked tender tofu in a wok wok.

23.Once the tofu is in the pot, cover the pot and cook for 20 minutes.

24.Once the tofu and chicken are cooked to taste, turn off the heat.

25.Pour the boiled chicken and good tofu into the food container.

26.Take another pot, add cooking oil, add green peppercorns and fry peppercorns.

27.Add chopped green onion and fry until fragrant with scallion oil.

28.Add shredded green and red peppers and stir-fry raw.

29.Pour the fried compound oil into a bowl and serve.

Ingredients: Chicken breast, egg white, starch, oil, salt, pepper, and broth Steps.

1. Remove the tendons and membranes of the chicken's big breasts, and chop them into minced meat;

2. Add mineral water and egg white, stir, mix well and evenly, form a thin paste, and add wet starch;

3. The ratio of minced chicken, mineral water, egg white and starch is 500 grams of water, 500 grams of minced chicken, 6 egg whites, and 2 taels of wet starch;

4. Add oil, salt and pepper to taste and stir well;

5. Fill the casserole pot with water and pour in the chicken paste;

6. In the fire, you can see that the chicken minced chicken gradually solidifies into a bean curd shape in the boiling water, which cannot be opened, and the bubbling is extinguished, that is, "raised";

7. Put the minced chicken into the steamer and steam it for 10 minutes, and then take it out and put it into the chicken soup that has been hung in advance.