Recipe of Braised Chicken Wings and Stewed Potatoes

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    1.Wash the chicken wings and make a few cuts on both sides to facilitate the flavoring. You can also use a toothpick to poke some small holes.

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    2. Peel the potatoes and carrots and cut them into hob pieces. Soak the potatoes in water. Prevent oxidation and discoloration.

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    3. Chop the green onions into finely chopped green onions. If you think the green onions taste too strong, you can also use chives, ginger or garlic. Slice and set aside.

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    4. Pour an appropriate amount of cooking oil into the pot and heat it up. Use kitchen paper to dry the excess water from the chicken wings. Fry over medium-low heatsystem.

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    5.After the skin changes color, add onion, ginger and garlic and stir-fry until fragrant.

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    6. Then add light soy sauce, dark soy sauce, cooking wine and sugar and stir-fry until the chicken wings are colored.

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    7. Pour hot water into the chicken wings, then add star anise, bring to a boil and change to Simmer over medium-low heat for five minutes.

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    8.Add potatoes and carrots and continue to simmer over medium-low heat for 20 minutes.

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    9. When the soup in the pot is reduced and the ingredients are simmered until soft, add an appropriate amount of salt and stir Stir well

  • Illustration of braised chicken wings and stewed potatoes 10< p>10.Finally, add coriander segments or chopped green onion according to personal preference, stir-fry over high heat until the juice is reduced, and the soup should not be too dry, keep it for bibimbap.

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    11.A dish of braised chicken wings and potatoes stewed with full color, flavor and flavor is ready. Let me tell you quietly, I actually think the potatoes in it are more delicious!

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