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

Braised potato with shark's fin root

Introduction:

Production steps:

Step 1: preparation materials: Frozen wing root (whole bag), 2 potatoes, cooking wine, soy sauce, garlic, cinnamon and star anise, onion and ginger.

Step 2: peel the potatoes, cut them into hob pieces and soak them in water.

Step 3: cut off the scallion, slice the ginger or shred it, peel the garlic and set aside. (the garlic can be peeled easily by breaking it into a bag)

Step 4: blanch the root of the wing in boiling water, bring it to a boil, remove the froth and set it aside.

Step 5: cool the oil in a hot pan, add the drained root of wings and stir fry until it changes color, then add green onion, ginger, cinnamon and star anise and continue to stir fry.

Step 6: add proper amount of cooking wine to remove fishiness.

Step 7: add the peeled garlic, add the soy sauce and color.

Step 8: stir fry with salt.

Step 9: pour in boiling water to cover the root of the wing, bring to a boil, turn to low heat, cover and simmer for about 15 minutes (turn the shovel in the middle to prevent the bottom from pasting the pot).

Step 10: put in the potatoes and bring to a boil. Simmer until the potatoes are soft.

Step 11: open the fire to thicken the juice, add chicken essence to stop the fire.

Step 12: fragrant...

Materials required:

Quick frozen wing root: one bag

Potatoes: 2

Salad oil: right amount

Cooking wine: moderate

Old style: moderate

Garlic: right amount

Cinnamon: moderate

Star anise: right amount

Onion and ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Boiled water: appropriate amount

Note: peel off the whole garlic, put it into the plastic bag and beat it hard. The skin will be peeled off easily, and you won't be afraid of the garlic smell.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Chi Gen Shao Tu Dou