1. Ingredients.
2. Remove the black skin of the small squid and clean the inside and outside; cut off the shrimp silk and pick out the intestines of the shrimp.
3. Remove the black skin of the small squid and clean the inside and outside; cut off the shrimp silk and pick out the intestines of the shrimp.
4. To process vegetables, cut the washed potatoes, carrots, onions, and celery into pieces with a hob, add a little black pepper and mix well; peel and wash the garlic.
5. Prepare the sauce: sweet noodle sauce, tomato sauce, oyster sauce; black pepper sauce, hoisin sauce, soy sauce, sugar, chili sauce.
6. Take a small pot, pour the prepared sauce over low heat and heat it until it starts to bubble. Stir to prevent sticking to the pot. When the sauce becomes thick, turn off the heat and set aside.
7. Heat a cast iron pan over a low heat, add butter to melt it.
8. Add garlic diced and stir-fry to get the aroma, then add the vegetables and stir well.
9. Add chicken wings, squid and shrimp, cover the pot and simmer for 5 minutes.
10. Pour in the sauce, brush evenly with a brush, pour the remaining sauce into the pot, continue to cover the pot and simmer for 15 minutes.
11. After the stew is finished, stir evenly, add some coriander, and eat while heating on the induction cooker, or serve directly on the table.
Tips:Because vegetables will produce water, there is no need to add water when simmering.
