Chicken wings with Taro(xiang yu ji chi )

Chicken wings with Taro

Introduction:

"This dish is made of taro, not chicken wings. When it's cooked, MI Ma thinks that it's not so good to cook the taro alone. Chicken is the best match. But MI and Mi Ma can add one cousin at most. There are three people, and there are too many chickens. Fat Drumsticks don't want to buy them. Forget it, you'd better burn them in chicken wings, so we have this dish. The chicken wings are cut open. It's easy to eat, and it's easier to taste when it's burned. The taro tastes very glutinous. It's delicious when it's pressed out in a pressure cooker and melted in the mouth! When Mi Ma came out with noodles, they were already full of oil. "

Production steps:

Step 1: material drawing

Step 2: partial seasoning diagram

Step 3: chop the chicken wings, chop the green onion and ginger, and cut a few pieces of ginger and taro.

Step 4: pour oil into wok and stir fry ginger slices.

Step 5: pour in the chopped chicken wings and stir fry.

Step 6: when the wings change color, pour in the sauce.

Step 7: Sprinkle with chopped green onion and ginger.

Step 8: pour in about 3 tbsp rice wine.

Step 9: add the taro.

Step 10: change the pot to a pressure cooker, bring to a boil over high heat and turn to low heat for 10 minutes.

Step 11: prepare chopped shallots.

Step 12: after boiling, open fire to collect the juice, and then out of the pot.

Materials required:

Chicken Wings: moderate

Taro: moderate

Ginger and scallion: right amount

Salt: right amount

Rice wine: moderate

Soy sauce: moderate

Li Jinji's Secret braised sauce: right amount

Note: 1, chicken wings can be blanched in water, if you don't want to blanch, rinse repeatedly under flowing water. 2. Stewed dishes with rice wine taste better.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Yu Ji Chi