Home made stewing pot(jia ting zi zhi men guo )

Home made stewing pot

Introduction:

"It's better to cook than to fry, it's better to steam than to boil, and it's better to stew than to steam". Making such a steaming stewing pot at home can warm your heart! If you want to learn more about the process of food production with pictures and texts, please pay attention to the wechat "better taste". There are new recipes every Wednesday, Friday and Sunday

Production steps:

Step 1: take a bag of stew sauce. Our family doesn't like spicy food, so we choose seafood sauce (slightly spicy).

Step 2: tear open the sealing bag and take out the sauce bag in turn. There are eight bags in total, which are: red jujube, medlar and sesame bag, secret sauce, secret sauce powder bag, secret base oil, secret seafood sauce, secret spicy sauce, secret sauce and secret sauce.

Step 3: the main ingredient I use here is chicken wings. In fact, I think if I can add seafood ingredients like live shrimp and squid, the taste will be more delicious. Wash the chicken wings, drain the water, and then draw a flower knife on both sides of the longitudinal direction, which is convenient to taste.

Step 4: take the seafood sauce and cooking oil.

Step 5: pour into the chicken wings and stir to marinate.

Step 6: continue to add the secret spicy sauce.

Step 7: put the main material aside after mixing.

Step 8: prepare the vegetable base when pickling. This vegetable can be matched according to your preference. I choose green and red pepper, carrot slice, sweet potato slice and garlic.

Step 9: prepare the necessary side dishes. Here I have lotus root slices, lettuce slices, coriander and hot and dry noodles.

Step 10: take half a glass of water and prepare to mix with the sauce powder bag.

Step 11: stir the sauce powder bag evenly with a spoon and set aside.

Step 12: pour another cup and a half of water into the pan.

Step 13: add the secret sauce.

Step 14: continue to add a small amount of salt.

Step 15: after boiling, pour the sauce powder bag into the pot.

Step 16: keep stirring with a spoon.

Step 17: until the color is black, red and bright, you can ladle it up and put it into a bowl for later use.

Step 18: take a non stick pot or electric cooker that can be used on the induction cooker. What I use here is a multi-functional electric cooker. Plug the pot into the power supply, choose a small fire, and put in the secret bottom oil.

Step 19: wait for the bottom oil to melt.

Step 20: pour in the prepared vegetable base.

Step 21: stir fry with a wooden spoon for a while, then add red dates, medlar and sesame.

Step 22: cover the pot and simmer for about five minutes. Don't heat too much to avoid sticking to the pot.

Step 23: spread the main ingredients on the vegetable substrate, cover and simmer for 5 minutes.

Step 24: add the secret sauce.

Step 25: lay lotus root slices.

Step 26: lay lettuce slices.

The twenty-seventh step: evenly spread the previously stewed sauce into the pan.

Step 28: cover the pot and continue to simmer until the sauce is stewed. The main ingredients are stewed and ready to eat.

Step 29: when the ingredients are almost the same, you can add an appropriate amount of boiling water (better if you have soup). After the soup boils, you can continue to rinse your favorite ingredients, such as coriander, hot and dry noodles, meatballs and so on!

Materials required:

Chicken Wings: moderate

Sweet potato slice: appropriate amount

Carrot slice: right amount

Garlic: right amount

Lotus root slices: appropriate amount

Lettuce slices: right amount

Coriander: moderate

Hot dry noodles: right amount

Stew sauce: a big bag

Salt: small amount

Water: moderate

Note: Here we should pay attention to that the vegetable substrate should not put too many sweet potato chips, potato chips, which are easy to paste and stick. If you like to eat, you should put as little as possible, and pay attention to turning it frequently, and the firepower should not be too high.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jia Ting Zi Zhi Men Guo