Main Ingredients:
Bean Curd Sheets: 1 pack; Eggs: 4.
Additional Ingredients:
Green Pepper: as needed; Red Pepper: as needed; Ginger: as needed; Salt: as needed; Pepper: as needed; Dark Soy Sauce: as needed; Chicken Bouillon: as needed.
Flavor: Mildly Spicy; Cooking Method: Boil; Time: Ten Minutes; Difficulty: Easy.
Xiangli Bean Curd Sheets Cooking Steps
Soak 1 pack of bean curd sheets in a bowl of water until softened, then remove and squeeze out excess water. Cut the bean curd sheets into suitable lengths and place in a bowl. Cut green and red peppers as needed into rings. Cut ginger as needed into thin shreds. Boil water, blanch the bean curd sheets until cooked, then remove and set aside.
Heat a pan, add some oil, and fry 4 eggs one by one until golden and fragrant. Cut the fried eggs into appropriate-sized pieces and set aside.
Heat a wok, add some lard, sauté the ginger until fragrant, then add the egg pieces and stir-fry together. Add some water, cover the wok, and cook over high heat until the soup thickens and turns white. Add the bean curd sheets, salt, pepper, and dark soy sauce as needed. Cover the wok, cook over high heat until the sauce thickens to the desired consistency. Remove the cover, add green and red pepper rings, sprinkle with chicken bouillon, stir well, and then serve.
Finished Dish
