ingredients
main ingredients
pipa legs
3
potatoes
2
auxiliary materials
oil
salt
dried mushrooms
12
green peppers < Among them: the pipa legs are washed and chopped into blocks for later use; Peel potatoes, cut into pieces, and wash for later use; Wash dried mushrooms and soak them in warm water for later use; Wash the green pepper and cut it into sections for later use; Cut the onion, ginger and garlic.
2. oil the hot pot and add the potato pieces.
3. Stir-fry over high fire until the surface is a little blistered and soft, and then put it out for use.
4. Put the onion, ginger and garlic in another oil pan, with 7% heat.
5. add the green pepper and stir-fry it on low heat.
6. take out the green pepper and onion.
7. pour in the pipa legs and stir fry over high fire.
8. Add cooking wine to remove fishy smell.
9. Add braised soy sauce to color.
1. add oyster sauce to refresh.
11. add a proper amount of water for soaking mushrooms.
12. After the juice wraps the meat surface, pour the soaked mushrooms.
13. add a proper amount of hot water (it is advisable not to have chicken).
14. Put the previously oiled shallots in, cover the pot and simmer for five minutes.
15. pour in the oiled potato pieces.
16. add sugar to taste.
17. Season with salt, cover the pot and simmer for seven minutes.
18. Turn to high heat to collect juice and add chicken essence to taste.
19. Add the oiled green pepper segments, stir-fry evenly and serve.
tips