Shrimp Wing Stew Pot
by lengnina
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut the prepared vegetables into cubes, it doesn't matter if they are larger.
2. Take a bowl, one spoon of bean paste, two spoons of oyster sauce, one spoon of sugar, one spoon of dark soy sauce, one spoon of light soy sauce, two spoons of tomato sauce, half of Korean hot sauce, and two spoons of water to mix and set aside.
3. Cut the shallots into pieces, heat the casserole, brush with a layer of oil, and spread the shallots on the bottom. Turn off the heat and set aside.
4. Heat a non-stick pan, put a little oil in a pan with green onion, ginger, garlic, and stir-fry the vegetables. When the corners of the potatoes become transparent, put a spoonful of spicy fragrant sauce on the bottom of the pot. Good sauce is also fine.
5. Move the fried vegetables to a casserole covered with green onions, arrange the surface smoothly, arrange the marinated chicken wings, and evenly sprinkle a layer of the prepared sauce. Close the lid and turn on a low heat to start simmering.
6. Simmer for about 15 minutes. Bring the sea prawns to the boil. Sprinkle a layer of sauce on each prawn. Close the lid again and simmer.
7. After the shrimps have all turned red in about 5 minutes, sprinkle with white sesame seeds, coriander and green peppers and turn off the heat.
8. Stir well.
Tips:The ingredients inside can be changed at will, leafy vegetables are not recommended.
