Spicy potato(su cai xiang la tu dou kuai )

Spicy potato

Introduction:

"If you like potatoes, you can put more potatoes, or if you like meat, you can put more meat!"

Production steps:

Step 1: pepper, ginger, garlic, potatoes peeled and cut into pieces, wash with water and set aside.

Step 2: clean the big chicken legs.

Step 3: cut the chicken leg into pieces, add in the container, ginger and garlic, cooking wine 1 teaspoon, sugar and salt 1.5 teaspoon, marinate for 15 minutes. (I don't like chicken skin. It's all fat, so I cut it off.)

Step 4: pour proper amount of oil into the pot and saute chili, ginger and garlic.

Step 5: saute and stir fry the marinated chicken.

Step 6: stir fry until the chicken is discolored. Then add 1 teaspoon soy sauce, 1 teaspoon cooking wine, half sugar and half salt. Stir well.

Step 7: after frying the chicken, put in the potato, and then add the pepper suitable for your taste to continue to stir fry.

Step 8: stir fry for about 1 minute, pour in a bowl of water, almost no potatoes. Cover and cook for about 5 minutes. Stir fry well in the middle

Step 9: when the soup in the pot is close, sprinkle some chicken essence and stir well. Sprinkle a little more scallion and you can get out of the pot. (if you don't have scallions at home, you don't have them.)

Materials required:

Chicken leg: moderate amount

Potatoes: moderate

Pepper: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Soy sauce: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: this dish is cooled and then heated to eat, potatoes absorb more soup, bibimbap eat thief incense!

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Su Cai Xiang La Tu Dou Kuai