Fried corn with winged roots

Fried corn with winged roots

Introduction:

"This is my daughter's favorite dish with rice. Stewed corn is more fragrant than meat. It's just the right time for my daughter to add some roughage. "

Production steps:

Step 1: set oil in the frying pan, add pepper and stir fry until fragrant.

Step 2: stir fry the wings. After the wings are evenly covered with oil, add rock sugar and stir fry. (this step is very important. Keep stirring. You can't leave people in the middle, or you will get stuck in the pot or paste it.)

Step 3: after the rock sugar is fried, put in the soup. More soup, because it needs to be stewed

Step 4: boil over high heat and turn to low heat.

Step 5: simmer for 10 minutes, add corn and cook. (corn can be raw or cooked. If it is raw, it should be put in at the beginning. I use it cooked at home, so I can put it at this time.) The middle of the corn needs to be turned over.

Step 6: ten minutes later, collect the juice.

Step 7: serve the dish and sprinkle with coriander.

Materials required:

Chicken wing root: right amount

Corn: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Old style: moderate

Salt: right amount

Rock sugar: right amount

Note: I didn't put the juice on for the sake of beauty when taking pictures. In fact, zhier bibimbap is the best.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and sweet