Braised fin root with hazel mushroom and potato

1

Soak hazel mushrooms in warm water and wash them.

2

Wash wing roots for later use.

3

Cut the onions and garlic and set aside.

4

Peel and wash potatoes and cut them into slices.

5

Pour a little oil into a wok, add chopped green onion and garlic and stir-fry.

6

Pour in the wings and stir-fry, add 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of pepper, and a little MSG. Add a little water. After the water boils, serve out for later use.

7

Brush a little oil in the Taji pot, and add hazel mushrooms and potatoes to the bottom.

8

Place the fin roots on top, pour in the soup, and add chopped peppers to enhance the flavor.

9

Cover and simmer for about 5 minutes. If water overflows, turn off the heat and simmer for ten minutes.

10

I just took off the lid and it looks good.

11

Grab a wing root and get ready to start!~

12

I was careless and lost several wings... It's all in my husband's stomach!

1. Since the Taji pot is water-absorbing, when using it for the first time, please use slow fire to boil the rice washing water until it boils, and the boiling time lasts for 10 minutes. After that, the pot became stronger and more durable. 2. It cannot be used in induction cookers, microwave ovens, dishwasher dryers, ovens, etc. 3. The Taji pot will be very hot after heating. To prevent burns, do not directly touch the Taji pot after heating or using. If you need to touch it, use a pan gripper. At the same time, when using the pan gripper, please note that the pan is heavy and slippery. 4. Put the ingredients into the Taji pot and open fire. No need to add oil (to suit Asian tastes, or add a little oil)(The ingredients are piled into a pyramid shape, preferably vegetables on the bottom of the pot and meat on the top) Environmentally friendly and fashionable: The unique design of the Taji pot plays a role in saving fuel, water, gas and time than ordinary pots!