1. Put the wing roots in a pot under cold water, boil the water and blanch them and remove them. Cut two knives on each wing root, which is delicious. Peel the lotus root, wash and cut into strips, cut the green onion into sections, slice the ginger, and pat the garlic with a knife.
2. Put the oil in the pot, put the ginger slices on the hot oil
3. After the ginger is fragrant, add rock sugar and boil it until it changes color and foams
4. Add wing roots and stir fry
5. Stir-fry the wing roots evenly, add lotus root, green onion and garlic, continue to stir-fry
6. After stir-fry the roots and lotus roots evenly, add the light soy sauce and dark soy sauce, and the color will be about this color after evenly coloring
7. Then add water, it is best to heat the water, and then add a small pepper, you can add a few more if you like spicy food, a small piece of cinnamon, a piece of bay leaf, simmer for about ten minutes and then add salt and sugar to taste
8. Add salt and simmer for about five minutes. The soup is thick and the chicken is soft and rotten, and you can get it out of the pot.
9. Delicious and steaming, let’s eat!
Tips:The lotus root must be sealed on both ends, otherwise it will be cheeky for a while, otherwise the mud inside is difficult to clean!
