Name: Chicken Wings and Shrimp Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Chicken wings; 11 about 250g Sea shrimp; 1 piece Big potatoes; 1 piece Big sweet potato; 1/2 Fresh lotus root; 1/2 Shallots; Some salt; Some Soy sauce; Some Oyster sauce; Some Cooking Wine; Some Doubanjiang; Some ketchup; Some black pepper powder; Some pepper powder; Some Chili powder; Some Vegetable oil; Some shallot; Some ginger; Some garlic; Some Sugar

Chicken Wings and Shrimp Pot

1. Clean the middle wings of the chicken, and use a knife to cut twice in the middle to make it delicious.

2. Clean the line for removing shrimps and shrimps.

3. Add 1 tablespoon of chili powder, 0.5 tablespoons of pepper powder, 0.5 tablespoons of pepper, 1 tablespoon of cooking wine, 1 tablespoon of vegetable oil, 1 tablespoon of light soy sauce, a little bit of salt, shredded ginger and green onions, 2 tablespoons of water, mix well and marinate half an hour.

4. Add 1 tablespoon of chili powder, 0.5 teaspoon of pepper, 1 tablespoon of cooking wine, a little salt, and a few slices of ginger to the shrimp, stir well, and marinate for half an hour.

5. Half of fresh lotus root is peeled and sliced, half of green onion is cut into small pieces, 1 potato is peeled and cut into a hob block, and 1 sweet potato is peeled and cut into a hob block.

6. Prepare a few slices of ginger and 1 head of garlic.

7. In a small bowl, add 2 tablespoons of oyster sauce, 2 tablespoons of Donggu bean paste, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of tomato paste, 3 tablespoons of water and stir well for later use.

8. Spread a little vegetable oil on the bottom of the casserole and put the shallots on the bottom.

9. Heat up a wok, add vegetable oil, add ginger garlic, 1 tablespoon of chili powder, and a little bit of pepper powder until fragrant.

10. Add lotus root slices, potatoes and sweet potatoes and stir-fry evenly.

11. Pour the vegetables and seasoning into the casserole.

12. Add a little vegetable oil to the wok again, add the sauce and stir fry until small bubbles appear.

13. Pick up the chicken wings and put them on top of the vegetables in the casserole, then pour 2/3 of the sauce on top, and add half a bowl of bone broth.

14. Cover the pot and boil on high heat, then turn to medium heat and cook for 12 minutes.

15. Put the marinated shrimp in a casserole, pour the remaining sauce on the shrimp, continue to cover and cook for 4 to 5 minutes.

16. Turn off the heat and sprinkle white sesame seeds and green onion chopped green onion or coriander.

17. The fragrant chicken wings and shrimps are ready.

Tips:
1. I originally prepared hot peppers, but the casserole was too small, so I didn't add them afterwards. If you add hot peppers or green peppers, you have to add them at the end.
2. Adjust the sauce according to your own taste. This is more spicy, because the chicken wings and shrimp have been marinated with chili powder, and when the vegetables are fried, chili powder is also added.
3. When cooking, add bone broth or water according to your own pot, because the evaporation of water in different pots is different, and the final product soup is seldom very viscous, so that the flavor is strong and delicious.