Home-cooked Chicken Balls with Lotus Root and Sweet Potato
1.
First prepare the ingredients
2.
First cut out the bones of the chicken legs. I don’t usually cut out the bones of the chicken. It’s not good, everyone. Forgive me.
3.
Cut the chicken thigh into small pieces, add appropriate amount of salt, cooking wine, and dry starch, and pick it up with your hands to marinate
4.
Peel the lotus root and cut into small pieces, tear the bell pepper into small pieces
5.
Mix Heinz ketchup and sugar with some salt and water to make a sauce
6.
Put the oil in the pot, the oil is 70% hot, and then add the marinated chicken balls
7.
Fry until the chicken balls turn yellow and remove and control the oil
8.
Boil the lotus root pieces in hot water for a while, and remove the water after blanching
9.
Leave the bottom oil in the pot and sauté the chopped green onions
10.
First, stir-fry the blanched lotus root
11.
Add the colored peppers and continue to stir fry
12.
Stir fry for a while and add the seasoned sauce
13.
Add the fried chicken balls after the sauce is boiling
14.
After the sauce is thick and thick, the chicken balls can be evenly coated with the soup and then turn off the heat and cook~
15.
The lotus root and simmered chicken balls, which are comparable to pineapple simmered chicken balls, come out of the pot~ let's bowl of rice~
