The most important thing in a three-sauce stew pot is the preparation of sauce. In fact, you can make sauce at home according to your own taste, and the taste is not necessarily worse than Huang Jihuang. Today, I will share a family version. The ingredients can be matched according to my own preferences. Except for three kinds of sauces, others can be adjusted according to my own taste. Not much to say, let's take a look.
Home version of three-sauce stew pot: 8 chicken wings, 8 prawns 10 accessories: celery 1 piece, carrot 1 root, potato 1 piece, onion 1 piece, 2 green peppers, and red pepper 1 piece. The processing methods of shredded ginger, cooking wine, salt and black pepper are as follows: 1. Main ingredients: the chicken wings are naturally thawed, cleaned, placed on a cutting board, and cut three knives on the front and back sides of the chicken wings with a knife, so as to be easy to taste when cooking.
Put the processed chicken wings in a large bowl, add light soy sauce, cooking wine, salt, pepper and shredded ginger, stir well, massage and knead for a while, then marinate for 15 minutes to make the chicken wings fully tasty. After cleaning the fresh prawns, cut off the shrimp feet and whiskers, remove the shrimp lines, open the back and put them on a plate for later use.
2, processing accessories: potatoes peeled and washed, cut into hob blocks for later use; Carrots are also peeled and washed and cut into hob blocks for later use;
Celery leaves are removed, cleaned and cut into long sections of about 2 cm for later use; Peel and wash onion, and cut into blocks for later use; (Here's a tip for cutting onions without spicy eyes. Cut the peeled onions in half and soak them in clear water for a few minutes first, so that the spicy smell will not be so strong. )
2 green peppers and red peppers 1 piece, cleaned, seeded and pedicled, and cut into blocks for later use;
Peel and wash ginger and cut into ginger slices for later use; Cut green onions into long sections of about 2 cm; Peel garlic and pat it flat for later use;
3. Prepare sauce: put 2 tablespoons of sweet noodle sauce, 2 tablespoons of oyster sauce and 2 tablespoons of tomato sauce in the bowl, then squeeze in about 1 spoon of honey, add a small amount of soy sauce and stir into sauce. Is the three-sauce braised pot delicious? The key is the sauce. For the preparation of sauce, each store has its own formula and proportion, but sweet noodle sauce, oyster sauce and tomato sauce are essential. When we cook at home, we need the above three sauces, and we can also add some soybean sauce or hot sauce according to our own taste.
4. After all the ingredients are ready, start cooking: heat the wok, first add some vegetable oil, then add a piece of lard, and the vegetable oil and lard are mixed together to make the dish taste more fragrant.
After the lard is completely melted, add ginger slices, green onions and garlic grains to smell. At this time, the heat should not be too strong, to prevent the ingredients from frying, and keep the fire low.
After the fragrance explodes, pour in all the cut vegetables, stir-fry them evenly for a few times, add a little soy sauce and salt to adjust the bottom taste, and the amount does not need too much, because the sauce will be added later.
Stir-fry the vegetables evenly, spread them flat, and put the pickled chicken wings on them in turn. After the chicken wings are fully put into the pot, evenly spread the prepared sauce on the chicken wings.
Cover and bring to a boil over high heat, and turn to low heat for stewing 15 minutes. Note that you don't need to add water or stew this dish, as the name implies. We spread a lot of vegetables at the bottom of the pot, and when the vegetables are heated, a lot of water will come out, so there is no need to worry about burning the pot. But there are requirements for the pot here, and it is best to use a non-stick pot or casserole. It is not recommended to use a wok that is too thin. Because my casserole is too small, I chose a non-stick pan when I cooked it, and then transferred it to the casserole for serving.
15 minutes later, open the pot cover, put the prawns with 1 into the pot in turn, cover them and simmer for 5 minutes. When the prawns turn red completely, turn off the heat, remove the 1 pot cover, sprinkle some parsley segments, and the delicious three-sauce stew is finished. After being transferred to the casserole, serve it. Is it very appetizing?