1. Wash the chicken wings with two cuts, add salt, sugar, chicken essence, cooking wine, marinated green onion and ginger for two to three hours to remove the fishy taste.
2. Wash the prawns to remove the prawn cavity, prawn silk, and prawn thread for pickling.
3. Sweet potatoes, onions, green peppers, shiitake mushrooms, carrots, and celery are respectively changed into knives (cut into pieces except for onions) and garlic cloves are put into the container, and edible oil, salt, and black pepper are added for pickling.
4. Cut the tofu skin into strips.
5. Put the sweet noodle sauce, tomato sauce, hoisin sauce and oyster sauce in the same bowl and mix well. The ratio I used is 3:2:2:1.
6. Put the non-stick pan on the induction cooker, and add an appropriate amount of base oil on a low heat of 120 degrees. (You can use butter or lard.)
7. Add various vegetables and garlic cloves at 50% oil temperature.
8. Cover the pot.
9. Braised and cut off.
10. Place the chicken wings and prawns on top of the vegetables.
11. Cook into the cooking wine, add a little thirteen spices (or five-spice powder) and white pepper.
12. Cover and simmer for 10 minutes, then drizzle the sauce.
13. The tofu skin can be rinsed and eaten at the end, or you can put some first, pour the sauce over, cover the pot, and then simmer for 5 or 6 minutes, sprinkle with coriander.
14. Finished picture
15. Finished picture
16. Mix well when serving.
17. Finished picture
18. This dish is eaten first and then rinsed. After the dish is finished, you can add some water or stock, and serve with lettuce, vermicelli, tofu skin, noodles, etc. for shabu-shabu, or with rice. Our family was very full with this pot, so the shabu-shabu we prepared was of no use.
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