Roasted Potatoes and Pumpkin Chunks in Soy Sauce-------------boiling, Good Nutrition and Taste [trial of Jingle Sauce]

Name: Roasted Potatoes and Pumpkin Chunks in Soy Sauce-------------boiling, Good Nutrition and Taste [trial of Jingle Sauce]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g potato; 150g pumpkin; Some Ginger Sauce; Some Dried red chili; Some Chives; Some ginger; Some White pepper; Some Star anise powder; Some Refined salt; Some Chicken Essence

by Meow Meow 1023

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Roasted Potatoes and Pumpkin Chunks in Soy Sauce-------------boiling, Good Nutrition and Taste [trial of Jingle Sauce]

1. Rinse the potatoes, peel the pumpkin and remove the flesh.

Roasted Potatoes and Pumpkin Chunks in Soy Sauce-------------boiling, Good Nutrition and Taste [trial of Jingle Sauce] recipe

2. Prepare Gingerle sauce, dried red peppers, chives, and ginger.

3. White pepper, star anise powder.

4. Cut dried red pepper and chives into sections, and slice ginger.

5. Cut the pumpkin into pieces and set aside.

6. Peel the potatoes, cut into pieces, and rinse twice in clean water.

7. Pour vegetable oil into the wok to heat, add dried red pepper, chives and sliced ginger until fragrant.

8. Pour in the pumpkin pieces and potato pieces and stir-fry until soft.

9. Add white pepper.

10. Add star anise powder and stir fry evenly.

11. Pour in an appropriate amount of Gingerle sauce, stir fry until tasty, and simmer for 5 minutes.

12. Add appropriate amount of salt and chicken essence to serve.

Tips:
Meow Meow Tips:

1. Stir-fry potato cubes and pumpkin cubes until 80% soft.

2. You can also put the potato pieces and stir-fry for a while and then put the pumpkin pieces, because the pumpkin pieces are easier to cook than the potato pieces.

3. When adding Jingle sauce, it is required to cover one-third of the potato and pumpkin cubes, otherwise the taste will be too salty.