Cooking Steps

1. 

   Step1:Sliced mushrooms. Stir fry for later use. Reserve the bottom oil. Stir fry chicken gizzard late

2. 

   Step2:Slice chicken gizzard. Marinate with salt, chicken essence, starch, cooking wine and pepper (because I don't eat onion, ginger and garlic, so I use pepper. You can use ginger and garlic) for 1530 minutes. Remove the fishy smell. Stir fry after the fishy smell. Remove the discoloration

3. 

   Step3:Add water to the pot. Boil it. Cut tofu into small pieces (the smaller the tofu is, the more tasty it is. If you can use the knife, the more silky it is) and roll it for a while. Then put the fried mushroom slices, chicken gizzards, salt, chicken essence and chili noodles in order to taste. Finally, pour in the water starch (starch and cold water and a little bit of soy sauce to mix and turn into the pot) and mix well. It's the best if the soup is a little thick but not dry..

4. 

   Step4:Ah... Unfortunately, the light is too dark.. In fact, the taste is really good. The main thing is convenient ~ ~ one pot is enough to match rice. Eat while it's hot in winter. It's very warm and comfortable..