1. Peel the carrots and potatoes separately and cut into pieces with a hob. I am more used to cutting smaller pieces! Easier to stir fry and taste!
2. Peel the onion and cut into thirds, then cut into triangles according to the center of the circle!
3. The lute leg uses a knife to chop off the tailbone, and then uses a sharp knife to split the meat and remove the bones. Don't throw the bones! Use to make the soup base after cleaning! As shown below
4. Don't throw away the removed bones! Can be used as the bottom of the soup pot!
5. The bone-removed chicken thighs are tender and slippery! Remember to save the chicken skin!
6. Pour proper vegetable oil into the pot! When the oil temperature rises, add the meat and stir fry! Then turn on the Red Star High Liquor and pour it along the side of the pot! At this time, vigorously stir fry! The chicken will be tender and fragrant and not fishy
7. Then add onions to further deodorize the chicken!
8. Add carrots and stir fry! As much as possible, let the carrots touch the bottom of the pot to produce red oil!
9. Add potatoes and stir fry!
10. Add 10ml soy sauce for color and seasoning!
11. Add warm water to soak up all the ingredients, then cover the pot and cook for 5 minutes!
12. Add four pieces of curry! Push slowly with a spatula!
13. Keep cooking! Simmer as much as possible, about 15 minutes! Wait until the curry is completely melted, and all the ingredients are evenly mixed and soaked in the ingredients!
Tips:1. Choose lute legs as much as possible, the meat is soft and tender;
2. The smaller pieces of carrot and potato hob are easier to taste;
3. Hongxing Erwotou's 56-degree high liquor replaces cooking wine, which will have an unexpected taste!
