Chicken claws

Shrimp

Potatoes

Cabbage

Dried tofu

Ginger

Garlic

Peppercorns

Material wine

Bean paste

Pixi County Bean Sauce

Oyster sauce

Soy sauce

Spicy fresh seasoning (supermarkets or grocery stores sell ready-made)

Sugar

Tongxiang Ming Shrimp Casserole

Chicken claws plus ginger blanching, fishing up and draining standby

Ming shrimp plus wine plus ginger blanching, draining standby

onion, ginger and garlic cut into minced pieces, cabbage cleaned and cut into strips, potatoes cut into slices after the slices of dried bean curd sliced and standby

Start the oil pan

Add a tablespoon of bean paste, a tablespoon of Pixian bean paste and pickled peppers, stir-fry evenly, under the chicken claw, stir-fry evenly

Add cabbage stir-fry evenly

and then add the potatoes, tofu dry, stir-fry evenly

Add chicken broth or bone broth (no broth on the white water, the flavor is a little less than the color), plus oil, soy sauce, sugar, hot and spicy fresh Seasoning, cover the fire to boil, turn the fire to cook for another 10 to 15 minutes

Add the shrimp, toss, continue to cover the boil for 5 minutes, sprinkle green onions out of the pot

Tips

(1) the process of blanching chicken claws, it is best to pressure cooker pressure for a few minutes so that the chicken claws are more crispy

(2) if you want to eat crab pot, the process of shrimp are replaced with crab on the can, or simply shrimp and crab together

(3) if you like to eat spicy, plus Pixian bean paste can be a little more, you can also add peppercorns to enhance the aroma. Our family because not much can eat spicy, so pepper did not add, Pixian bean paste also added less.

(4) Pixian bean paste and bean paste should be added, just Pixian bean paste is not salty enough, do not add Pixian bean paste missing a little bit of spicy, but also the flavor is not enough

(5) add the steps of the soup, because I was later transferred into the enameled cast-iron pot inside the stew, so the soup is not too much, just did not have over the dish. If you are using a regular pot to add more, so as not to burn later.