Recipe of Braised Chicken Wings and Stewed Potatoes
1.Wash the chicken wings and make a few cuts on both sides to facilitate the flavoring. You can also use a toothpick to poke some small holes.
2. Peel the potatoes and carrots and cut them into hob pieces. Soak the potatoes in water. Prevent oxidation and discoloration.
3. Chop the green onions into finely chopped green onions. If you think the green onions taste too strong, you can also use chives, ginger or garlic. Slice and set aside.
4. Pour an appropriate amount of cooking oil into the pot and heat it up. Use kitchen paper to dry the excess water from the chicken wings. Fry over medium-low heatsystem.
5.After the skin changes color, add onion, ginger and garlic and stir-fry until fragrant.
6. Then add light soy sauce, dark soy sauce, cooking wine and sugar and stir-fry until the chicken wings are colored.
7. Pour hot water into the chicken wings, then add star anise, bring to a boil and change to Simmer over medium-low heat for five minutes.
8.Add potatoes and carrots and continue to simmer over medium-low heat for 20 minutes.
9. When the soup in the pot is reduced and the ingredients are simmered until soft, add an appropriate amount of salt and stir Stir well
- < p>10.Finally, add coriander segments or chopped green onion according to personal preference, stir-fry over high heat until the juice is reduced, and the soup should not be too dry, keep it for bibimbap. < /li>
11.A dish of braised chicken wings and potatoes stewed with full color, flavor and flavor is ready. Let me tell you quietly, I actually think the potatoes in it are more delicious!
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