Zucchini melon 1

Potatoes 1 slightly larger

A carrot

Salt, chicken essence, sugar, cooking wine, vinegar, a little soy sauce.

How to make zucchini potatoes?

Dice the carrot, so that the nutrition can be easily blended into the oil.

Peel the potatoes and slice them. Small pieces will cook quickly, depending on your personal preference.

Zucchini is cut bigger than potatoes.

After the carrots are fragrant in the pot, throw potatoes and stir fry. Try not to put water on them. When the frying is almost done, drain the water and continue to make some potatoes. Saute potatoes with soy sauce, vinegar and cooking wine. Stir-fry a few times and add water to make soup.

When adding water to the pot to make thick soup, put the potatoes in the middle and the zucchini melons in the middle to cook. Be careful not to burn the pot.

Add salt, chicken essence, add a little sugar and turn it over. Cover the pot and turn it over properly.

The zucchini is ripe and the soup is about to be collected. Let's go out. This dish goes well with rice.