Braised potato with shark's fin root(chi gen men tu dou )

Braised potato with shark's fin root

Introduction:

"Potato stew is a classic choice, whether it's pork, beef, mutton or chicken. If you have meat and want to add vegetables, you can add potatoes. It's absolutely right."

Production steps:

Step 1: wash wing root and marinate it with cooking wine and salt for half an hour; slice ginger, cut dry pepper, peel garlic into whole grain; peel and wash potato

Step 2: cut the potatoes into pieces for use (cut the potatoes again when they are ready to burn to prevent oxidation)

Step 3: heat the oil in the pot, and saute ginger slices, dried pepper and star anise

Step 4: pour in the wing root and fry until discolored

Step 5: add soy sauce, cooking wine, sugar, a few drops of vinegar and water, bring to a boil over high heat and turn to low heat for 20 minutes

Step 6: add potatoes and garlic, and simmer for 15 minutes

Step 7: add salt and chicken essence to dry the soup.

Materials required:

Wing root: 300g

Potatoes: 150g

Edible oil: 20g

Ginger: 10g

Garlic: 20g

Salt: 5g

Dry red pepper: 4G

Soy sauce: 5g

Star anise: 2G

Vinegar: 3 G

Cooking wine: 5g

Sugar: 10 g

Chicken essence: 2G

Precautions: 1. Cut the potatoes when they are ready to cook, or soak them in water to prevent oxidation; 2. Don't put the garlic petals into the pot too early, otherwise they will be burnt; 3. Don't burn the potatoes too bad, the finished product will not look good.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Chi Gen Men Tu Dou