Braised Potato with Wing Root
By KaleyVon
Potato stewed meat is a classic choice. Whether it is pork, beef, mutton or chicken, if you have meat and want to add vegetables to it, add potatoes. You can't go wrong.
Recipe Recommendations
- wing root 300 grams
- potatoes 150 grams
- edible oil 20 grams
- Jiang 10 grams
- garlic 20 grams
- salt 5 grams
- dried red pepper 4 grams
- soy sauce 5 grams
- octagonal 2 grams
- vinegar 3 grams
- cooking wine 5 grams
- sugar 10 grams
- chicken essence 2 grams
Steps for Braised Potato with Wing Root
1
Wash the wings and marinate with cooking wine and salt for half an hour; slice the ginger, cut the dried peppers, peel the garlic into whole grains; peel and wash the potatoes
2
Cut the potatoes into slices for later use (cut the potatoes when they are cooked quickly to prevent oxidation)
3
Put oil in the pan and heat it, saute ginger slices, dried peppers, and star anise until fragrant
4
Pour in the wings and stir-fry until color changes
5
Add soy sauce, cooking wine, sugar, a few drops of vinegar, and water to bring to a boil over high heat. Turn to low heat and simmer for 20 minutes
6
Then add potatoes and garlic, and simmer for another 15 minutes
7
Finally, add salt and chicken essence to dry the soup.Braised Potato with Wing Root Make Tips
1. Cut the potatoes when they are burning quickly, or immerse them in water to prevent oxidation;2. Don't put the garlic cloves into the pot too early, otherwise they will burn;3. Don't burn the potatoes too badly, and the finished product will not look good.