Stewed shark's fin and root(chi gen luan dun )

Stewed shark's fin and root

Introduction:

"A dish that can be changed into chicken legs, pork, beef, donkey meat... Northerners call it" big pot cooking. "

Production steps:

Step 1: soak the vermicelli in water for 1 hour.

Step 2: blanch the chicken wing root in boiling water and take it out.

Step 3: heat proper amount of cooking oil in the pot, add dry red pepper, Chinese prickly ash, onion, ginger and garlic, stir fry the blanched wing root, add proper amount of soy sauce and color.

Fourth step: add enough water, salt, sugar, drop a little Baijiu, and burn for 20 minutes.

Step 5: cut green pepper and red pepper into pieces.

Step 6: peel potatoes and cut into pieces.

Step 7: cook the root of wings, add potatoes and vermicelli, and then cook for about 10 minutes.

Step 8: wait for the vermicelli and potatoes to be cooked, add green pepper and stir fry for a while, turn off the heat.

Step 9: dinner is ready! It's delicious with rice and steamed bread!

Materials required:

Chicken wing root: appropriate amount

Potatoes: moderate

Vermicelli: right amount

Green pepper: right amount

Scallion: right amount

Ginger slices: right amount

Garlic: right amount

Red pepper: right amount

Old style: moderate

Salt: right amount

Sugar: right amount

Baijiu: moderate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Dry red pepper: right amount

Note: do not often cook friends should pay attention to, this dish must add enough water, because potatoes and vermicelli are special draught, must be careful not to burn!

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Chi Gen Luan Dun