How to make dry pot bean curd and egg skin

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making dry pot bean curd and egg skin

1.1 Ingredients: white jade mushroom, enoki mushroom, pork belly.

2.2 Ingredients: yuba.

3.12 Soak the fried bean curd sheets in warm water until soft and cut into sections.

4.21 Beat the eggs and add a little salt and starch.

5. Stir well.

6. Brush the pan with oil and pour the egg liquid into the hot pan to make egg skin.

7.1 Add a little oil to the pan and sauté ginger slices.

8.2 Cut into wide strips and set aside.

9. Add the pork belly into the pan and stir-fry until oil comes out, then add cooking wine to remove the fishy smell.

10. Add light soy sauce, dark soy sauce, sugar and sweet noodle sauce and stir-fry until colored.

11. Add bean curd sheets into the pan and stir-fry evenly.

12. Add a bowl of water, bring to a boil over high heat, then simmer over low heat for 10 minutes.

13. Add the enoki mushrooms and white oyster mushrooms and stir-fry evenly.

14. Move them into a dry pot, add egg skin and scallion segments and cook until boiling.

After reading the detailed introduction of dry pot bean curd and egg skin, I believe you can’t wait. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.