Black Pepper Chicken Drumsticks Claypot
by Warm sunny
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the drumsticks and cut into pieces.
2. Add cooking wine light soy sauce and marinate for 20 minutes.
3. Cut carrots into pieces with a spatula, and cut peppers into irregular pieces.
4. Shred the onion.
5. Slice ginger and garlic.
6. Pound black pepper into crushed pepper.
7. Put oil in the pot, add ginger and garlic when it is 60% hot and saute.
8. Add a little shredded onion and sauté until fragrant.
9. Stir-fry the chicken nuggets to the surface color and pour into a casserole.
10. Pour the chicken nuggets into the pan and stir fry.
11. Stir-fry the chicken nuggets to the surface color and pour into a casserole.
12. Add the right amount of boiling water, add half of the onion and black pepper.
13. Bring the water in the pot to a boil.
14. Skim the surface foam, turn to low heat and smolder for about 10 minutes.
15. Add some salt to taste.
16. Add carrots to high heat to collect the soup.
17. After the carrots are cooked, add the green peppers and the remaining onions and cook until they are broken, then add appropriate amount of chicken essence to taste.
