-
1
Blanch chicken breasts in cold water. -
2
Iron both sides until the color changes. -
3
Wash off the scum and put it in a casserole, add water, stew the chicken breast directly in the casserole of the ribs. -
4
Bring to a boil over high heat, then simmer over medium heat for 40 minutes. -
5
Wash the vermicelli in cold water and put it in the pot. -
6
Cooked. -
7
Take out and enlarge the bowl. -
8
Take the cabbage core. -
9
Cut into thin strips. -
10
Take the chicken breast, pat it and tear it into strips. -
11
Wash and cut the coriander into sections, and put all the ingredients together. -
12
Peel and wash the garlic and add salt and chicken essence. -
13
Mash the garlic and add vinegar and light soy sauce. -
14
Put in sesame paste. -
15
Put in sesame oil. -
16
Add fermented bean curd juice and mix well. -
17
Put in chicken soup. -
18
Stir evenly. -
19
Add the sesame juice to the vegetables and mix well.