How to make fermented bean curd and taro chicken

We are a group of people who keep shouting about losing weight and looking for delicious food on the streets. Of course, faced with the temptation of delicious food, few people have the endurance to resist. Let me introduce to you a dish of fermented bean curd and taro chicken. You can make it at home in the future.

1. Mix fermented bean curd juice, barbecued pork sauce, soy sauce, rice wine and salt into a thick sauce; peel the taro, wash it, cut it in half and set aside.

2. Wipe the chicken dry inside and out, apply the sauce evenly (leave half of the sauce for later use) and marinate for 3 hours

3. Heat a wok and sauté ginger and garlic, add the whole chicken and dry-fry evenly on the surface, then add rice wine and sugar to the dry wok, stir-fry, pour in water (the water needs to cover the chicken), and then pour in the remaining prepared sauce.

4. After simmering on high heat for 10 minutes, add taro and simmer for 30 minutes on low heat. During this time, if there is little juice in the pot, cover the pot with a lid and add water around the lid. This will generate steam in the pot. The principle is similar to that of a "steamer".

5. Turn off the heat and add the scallion segments and sweet potato, stir-fry evenly. When eating, put the taro under the plate, cut the chicken into pieces, and finally pour the sauce on the chicken. The dish is ready.

After reading the above introduction to fermented bean curd and taro chicken, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.