Huang Jihuang's chicken wings stewing pot

Huang Jihuang's chicken wings stewing pot

Introduction:

"Three sauce stew pot, compound sauce flavor, people can't stop. In restaurants, we usually use induction cooker or gas stove to cook. It's easy to paste the pot if the heat is not controlled. The waiter will remind the diners to turn the bottom of the pot from time to time. This problem can be avoided by using automatic cooking pot

Production steps:

Step 1: scrape chicken wings on both sides and marinate with 4G salt for 20 minutes;

Step 2: peel and cut sweet potato and carrot into hob pieces, onion, Pleurotus eryngii, green and red pepper into pieces;

Step 3: mix oyster sauce, tomato sauce and seafood sauce into sauce;

Step 4: pour the oil into the pot, put in the processed vegetables, then put on the pickled chicken wings, and then pour the sauce evenly on the chicken wings;

Step 5: close the lid of the pot and start the function of raw jelly or chicken jelly;

Step 6: after cooking, stir the ingredients in the pot evenly.

Materials required:

Chicken Wings: 500g

Celery: 50g

Carrot: 50g

Garlic: 10

Oyster sauce: 15g

Seafood sauce: 30g

Oil: 10 ml

Sweet potato: 100g

Onion: 30g

Pleurotus eryngii: 20g

Green and red pepper: 50g

Ketchup: 10g

Ginger: 2 tablets

Salt: 4 g

Note: 1, can add the right amount of chili sauce, taste better. 2. If you feel that there is more juice in the pot, you can start the [dry pot] function to collect juice twice.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and sweet