400 grams of chicken legs

Potatoes 1

Braised soy sauce 1 tablespoon

1 carrot

2 tablespoons cooking wine

A little white pepper

2 grams of salt

Onion 1 part

6 grams of sugar

2 celery stems

Practice steps

1. Wash the chicken legs, remove the bones and cut into cubes.

2. Add salt, white pepper and cooking wine and marinate for 20 minutes.

3, celery to silk, diced

4. Peel potatoes and carrots and dice them.

5, add water to the pot to boil, turn off the fire, soak in diced chicken for 2 minutes, and then remove the water control.

6. Add oil to the pan and stir-fry diced potatoes and carrots (the amount of oil is a little more than usual).

7. Stir fry until the surface is slightly yellow, and then take it out for later use.

8. Stir-fry shallots in the original pot.

9. Pour in diced chicken and stir well, then add June fresh braised soy sauce.

10, stir-fry evenly until the color is excellent.

1 1. Pour in diced potatoes and carrots, add salt, sugar and cooking wine, and cook for 2-3 minutes.

12. When the soup becomes slightly thick, pour in diced celery and boil it, then take it out of the pot.

skill

Soaking the diced chicken in boiling water can remove the fishy smell and make the diced chicken more tender.