How to make braised chicken wings stewed with potatoes, how to make braised chicken wings stewed pot

Ingredients: Chicken wing root. 6 green onions.

Appropriate amount Star anise, bay leaves, cinnamon to taste.

Potato. 3 pcs.

Carrot. 3 roots.

Ginger powder. Amount.

Oyster sauce. Amount.

Light soy sauce. Amount.

Sugar. 10 grams.

Wine. Salt to taste. Amount.

Preparation of braised chicken wings and stewed potatoes.

Soak the wings in water and wash them well.

Blanch the water and add cooking wine and a little salt to remove the blood.

Wash off the foam and control drying.

Cut the potatoes into hob pieces, soak in water and remove the starch.

The rock sugar is crushed into powder, the spices are ready, the green onion is cut into sections, and the ginger powder is very convenient to use.

Carrots are also cut into hob cubes.

Heat the oil for 5 minutes.

Add icing sugar and stir-fry to heat and color.

Low heat. <>

The frosting is a little less, and the color is not ideal.

Add the green onion and star anise cinnamon bay leaves and stir-fry.

Add light soy sauce, oyster sauce and ginger powder.

Add the potatoes and carrots, stir-fry for a while, add water, no more than the ingredients, bring to a boil over high heat and simmer.

Add a little salt and simmer slowly.

Fragrant braised chicken wings.

How to cook braised chicken wings and stewed potatoes.

Material. Ingredients: tomato sauce, rice, nori, cucumber.

Method. 1First, spread a layer of rice mixed with tomato sauce on top of a slice of seaweed;

2. Roll up little by little like a quilt;

3Then take another piece of seaweed and spread it with white rice;

4. Then put a cucumber (with skin) in the middle of each side;

5Then put the seaweed roll with tomato sauce on top of the cucumber that has been placed, roll it up, slice it, and serve with the sauce.

Ingredients: Chicken wings.

10 potatoes.

2 green peppers. 1 2 pcs.

Red pepper 1 2 excipients oil.

1 teaspoon peppercorn powder salt to taste.

1 teaspoon soy sauce.

1 tablespoon oyster sauce. 1 tablespoon cooking wine.

1 tablespoon green onion and ginger. Sugar to taste.

2 tablespoons of chicken bouillon. Appropriate steps.

1.Peel the potatoes, cut them into small pieces and soak them in clean water.

2.Wash the chicken wings, cut a few knives on both sides, put them on a plate, add pepper powder and a little salt and marinate for 20 minutes.

3.Remove the stems of green and red peppers, remove the seeds (those who are not afraid of spicy, you can not go), cut oblique slices for later use.

4.Heat the pan with oil and sauté the chives and ginger.

5.Add the marinated chicken wings and stir-fry until the meat is slightly yellow.

6.Add cooking wine and remove the smell.

7.Add oyster sauce and season to taste.

8.Add extremely fresh soy sauce to color and enhance freshness.

9.Wait for the flavor to taste, add the potato wedges, and stir-fry evenly.

10.Add an appropriate amount of hot water, cover the pot, bring to a boil over high heat, turn to medium-low heat, and cook for about 10 minutes.

11.Add salt and season to taste.

12.Add sugar, heat for 5 minutes, and reduce the soup.

13.Add green and red peppers and chicken essence, stir-fry evenly, and then remove from the pan. Tips:

Chop the chicken wings into small pieces, add ginger slices, cooking wine, and marinate in oyster sauce.

2.Peel and dice the potatoes, prepare ginger garlic, dried red pepper and peppercorns 3Heat the oil in the pan, after the oil is hot, add the dried red pepper, Sichuan pepper, ginger and garlic slices in turn and stir-fry until fragrantPour in the marinated chicken wings and stir-fry until browned.

5.Add the potato cubes, stir-fry until the bottom of the pan is a little sticky, and then add water that has not covered the surface of the food6Add light soy sauce, dark soy sauce, drop 2 drops of vinegar, add a little sugar, bring to a boil over high heat, cover with a lid, turn to low heat and simmer until cooked.

7.Add a pinch of salt to taste, reduce the heat to high and reduce the juice.

Chicken wings stewed with potatoes to prepare the steps.

Preparation: 250g of a large potato, 300g of chicken wings, clean the chicken wings and chop them into pieces.

Cut the potatoes into cubes. Put oil in the pot, heat the oil temperature to 7-8, put in the chicken pieces and stir-fry, fry the water to boil out the oil, and pull the chicken pieces to the side. (I'm lazy and troublesome, I should take the chicken pieces out of the pot) add ginger and garlic and stir-fry until fragrant, and put in the potatoes.

Stir-fry the chicken pieces for a few minutes while absorbing the flavor.

Add an appropriate amount of water, cover the pot, and cook until the potatoes are cooked. You can grasp the ripeness of the potatoes according to your taste, and if you want to eat with soup, add water but add enough at once. When the dish is ready, add water to dilute the original flavor of the soup, and the taste is greatly reduced.

1. Wash and drain the chicken wings, cut them into pieces, mix them with cooking wine, salt, raw oil, dark soy sauce and cumin powder and marinate for 30 minutes.

2. Wash the potatoes, peel them and cut them into large pieces, put them in the microwave oven on high heat for three minutes and set aside;

3. Remove the oil from the pan and stir-fry the chicken wings after the oil is hot. Stir-fry for a while, the color becomes darker, and then serve.

4. **, use the remaining oil in the pot to fry the minced ginger and garlic, then add the slightly fried chicken wings, and continue to stir-fry until the chicken pieces are oily. Then add the pre-processed potato wedges and sauté well with the chicken pieces.

5. Add boiling water that has not been used for vegetables, cover the pot, cook over high heat and turn to medium heat and simmer, simmer until the water is dry and the juice is reduced, then add salt, chicken essence and your favorite seasonings (such as pepper or cumin powder) and stir well.