Stewed potato with Morchella(nuan yang yang de yang du dun tu dou )

Stewed potato with Morchella

Introduction:

"I seldom cook this kind of food since summer, because I'm greedy for cold, my stomach is always uncomfortable. Taking advantage of the fact that it's often cloudy and rainy these days and it's still cool, I quickly made this hot and enjoyable dish. It's very comfortable to eat it in my hands In the past, they used to make mutton only. This time, I listened to the boss's suggestion and added less mutton. I feel that it's not bad. I feel rich in my mouth. Looking at the white and thick soup, I feel satisfied

Production steps:

Step 1: get the materials ready.

Step 2: add water to the soup pot, wait for the water to boil, and then add half the sliced onion and ginger.

Step 3: when the water in the pot wafts out of the scallion flavor, add the Morchella and head meat, then add cooking wine, cook for about 2 minutes, then remove the Morchella and control the moisture. This is mainly to remove the smell of sheep and excess oil.

Step 4: shred the remaining green onion, ginger and garlic.

Step 5: heat the oil in the frying pan, add onion, ginger and garlic and saute until fragrant.

Step 6: add the boiled Morchella and head meat, stir fry a little, add cooking wine and soy sauce, stir fry the flavor and add water.

Step 7: add enough water. The soup is still very clear after almost 5 minutes.

Step 8: after 20 minutes, the soup is obviously white. Now you can add some salt, sugar and chicken essence to taste.

Step 9: add the cut potato chips and continue to cook until the potatoes are crisp and rotten, and you're done!!!!

Materials required:

Shredded Morchella: 400g

Mutton head: 100g

Potatoes: 1

Scallion: half a piece

Jiang: one piece

Garlic: four petals

Dry red pepper: two

Cooking wine: 50g

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: 1. When frying well, you must add enough water. If you add water halfway, the taste of the soup will be much lighter, and it is not easy to boil white. Strictly speaking, the belly I use should be semi-finished product, so it's relatively soft and rotten. If you want to adjust the time according to the degree you want. This is the first time I've sent out a recipe, and I don't know how. If there are some imperfections, please put forward them so that I can improve them next time~~~~~~

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Nuan Yang Yang De Yang Du Dun Tu Dou