Chicken and mushroom stewed potatoes
Ingredients: soy sauce,salt,potatoes,mushroom,MSG,white sugar,cooking wine,onion,Jiang,vinegar,sugar,oil,soy sauce,pepper,aniseed,chicken wings
Recipe Recommendations
- chicken wings appropriate amount
- mushroom appropriate amount
- potatoes appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
Steps for Chicken and mushroom stewed potatoes
1
Wash the mushrooms lightly, remove the roots, and tear into wider strips. Blanch the mushrooms in boiling water until done, remove and cool, and squeeze out the water.
2
Wash the chicken wings roots, blanch them in boiling water, and remove them for later use.
3
Prepare several potatoes, peel, wash, and cut into small pieces.
4
Cut the onion and ginger into minced powder.
5
Put a small amount of oil into the pan, heat the oil, and saute the onions and ginger until fragrant. After the aroma is fragrant, stir fry the lower wing roots.
6
Add soy sauce.
7
Pour in clear water until it reaches the wings.
8
Add soy sauce and color.
9
Add cooking wine.
10
Add the vinegar.
11
Add white sugar.
12
Add salt.
13
Add pepper and aniseed.
14
Add spring onion and ginger slices.
15
Turn off the heat, pour the fin roots into a pressure cooker, and add the potatoes and mushrooms.
16
Press the chicken button on the pressure cooker.
17
When the time is up, exhaust the air, open the lid, and add MSG to season.