Braised goose wings with potatoes in Zhuhou sauce
Our aunt is finally back today ~~~~ We don't have to eat fast food anymore! Haha ~~~~~~~~~ This morning, I asked my aunt to take out a pack of goose wings from the freezer compartment to defrost them so that I could come back in the afternoon to get them
Recipe Recommendations
- potatoes two pounds
- Jiang Three big films
- Zhuhou sauce three tablespoons
- sugar two tablespoons
- wine three tablespoons
Steps for Braised goose wings with potatoes in Zhuhou sauce
1
Wash the potatoes and cook for about 15 minutes, pick them up, put them in cold water, and peel them.
2
Wash the goose wings, dry them in water, and cut three slices of ginger.
3
Heat a hot pan, put oil and then ginger, and start the pan, then put the goose wings and fry until the belt is golden yellow. Then add wine, cover the lid and simmer for about ten seconds.
4
Lift the lid and put in the juhou sauce, then put in water over the goose wings.
5
After putting in the water, add sugar ~~~ The water is boiled and simmer over medium heat for about 30 minutes. Then you can insert the goose wings with chopsticks and it will be OK(if there is not enough water halfway, add boiling water)
6
When the goose wings are almost ready, add the peeled potatoes and stew until the potatoes are cooked. If you are not afraid of too much sauce, you can eat bibimbap.
7
Finished product! This dish basically doesn't put salt in it ~~~~~ because the sauce is already delicious!