Stew at Home

Name: Stew at Home
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 8 Chicken Wing Root; 1 piece Chinese Cabbage Heart; 150g Shiitake Mushrooms; 9s Sweet potato vermicelli; 40g oil; 3g salt; 20g Crushed rock candy; 30g Soy sauce; 10g Oyster sauce; 30g Cooking Wine; 2 pieces ginger; 1 piece star anise; 1 piece Cinnamon; 3g chopped green onion

by Heart moves

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In the past few days, it has ushered in the lowest temperature in history, three degrees below zero. The key is not to snow, not to snow, not to snow, every day is cold and sleet, I really want to hide in the refrigerator to keep warm, at least 5 degrees. Is not it!

On weekends at home, looking for stored grain in the refrigerator, cook in a big pot, and then fry a quick dish, lunch can be started. The stew is very popular in winter. The ingredients are rich and delicious, and the disc is on the table.

Stew at Home

1. Ingredients preparation (soak the roots of chicken wings for several hours in advance)

2. Put the chicken wing roots into the pot in cold water, add the ginger; blanch for ten minutes

3. Pick up and rinse

4. Wash the roots of the shiitake mushrooms

5. Soak the vermicelli in cold water for half an hour

6. Prepare the spices

7. Wash the cabbage and cut into pieces

8. Pour oil in a hot pan, add rock sugar

9. Boil on medium and small fire to make brown-red bubbles

10. Add chicken wing roots and stir fry

11. Pour in the light soy sauce and stir well

12. Pour in the cooking wine and stir well

13. Add the dark soy sauce and stir well

14. Pour in hot water

15. Add star anise, cinnamon and ginger, simmer over medium heat for ten minutes

16. Add shiitake mushrooms and vermicelli and continue to simmer for eight minutes

17. Add cabbage stalks, sprinkle in salt and stir well

18. Pour in oyster sauce and stir well

19. Add cabbage leaves and cook until broken

20. Sprinkle the chopped green onion and it will be out of the pot

Tips:

The roots of the chicken wings are blanched to remove the blood and then simmered for fresh fragrant flavor and no odor.
The vermicelli sucks soup, so keep enough water.
The ingredients can be matched at will.