Chinese Food
Hot pot with potatoes and chicken. A dish that can be eaten twice
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This dish was made before. There are some douyou messages to do. I'll sort them out when I have time today. The picture was taken before I studied. It's not so good. This dish can be used as a hot pot in winter. Usually it can be used as a braised dish. Kill two birds with one stone. It has strong Sichuan flavor. You like it
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredient
Step2:Heat up the wok. Pour in the vegetable oil (a little more oil is delicious. Half for the ones you don't like
Step3:Stir fry chicken for about 3 minute
Step4:Stir fry with ginger, garlic, star anise and pepper for about 3 minute
Step5:Put in the dried pepper and continue to stir fry until the chicken shrinks and becomes firm
Step6:Add bean paste and stir fry it to make it red and oil
Step7:Boiled with warm wate
Step8:Transfer to casserole. Simmer for 30 minute
Step9:Put in the potatoes and cook them (about 15 minutes
Step10:Finally, taste the salt. Season with salt according to the situation. Add a little sugar to make it fresh. Spicy oil. Finally, add red pepper and garlic sprouts. Cook them on the table and eat them at the same time. It's the best in winter.
Step11:Finished product. The first time I did it, I didn't take a good picture of the finished product. This is the second time I did it. In a small casserole, I just changed the garlic sprouts into green pepper
Cooking tips:When making hot pot, it is suggested to have more soup. After eating the chicken, you can scald some lotus root, cauliflower, etc. If it's a braised version, the final juice should be collected. When stewing, the soup is enough. I use a lot of bean paste. The salty taste is basically enough. So the salt is only quantitative according to the situation. It's not absolute. Spicy oil. It's only added if you like spicy food. It's also added with added color and spicy flavor. If you don't eat it, add it carefully. Or reduce the dosage of bean paste. As a real Sichuan sister, spicy is essential. The soy sauce of the soul of Sichuan cuisine - Douban sauce. That taste is irreplaceable by soy sauce. There are skills in making delicious dishes.
