Simple Home Cooking---chicken Knuckle and Roast Potatoes
1.
Prepare all the ingredients.
2.
The chicken elbows were blanched with boiling water to remove the bleeding.
3.
Peel and cut potatoes, soak in water, chop green onion, ginger, garlic, and chili.
4.
Fry the pan until the oil is hot, pour the aniseed and bay leaves, and saute the cinnamon.
5.
Add green onion, ginger, garlic and chili and stir fry until fragrant.
6.
Pour in chicken elbows and stir fry evenly.
7.
Add cooking wine and stir fry to create a fragrance.
8.
Pour in the potato wedges and continue to fry evenly.
9.
Add the spicy soy sauce and stir fry.
10.
Join the soy sauce.
11.
Add light soy sauce and sugar.
12.
Continue to stir fry to evenly color.
13.
Then add water to spread over the ingredients.
14.
Cover high heat and boil on medium heat.
15.
The quick-drying potatoes in the soup are soft, add green peppers and stir fry.
16.
Pour in an appropriate amount of sesame oil.
17.
Stir and turn off the heat evenly.
Tips:
Chicken elbows should be blanched with boiling water to remove blood and then cool.
Potatoes can be stewed with chicken elbow, because chicken elbow is easy to cook.
There is no need to add salt, and the salt flavor of soybean paste is enough.