Potato braised chicken legs Ingredients: 8 small chicken legs, 3 potatoes, appropriate amount of garlic, oil, chicken powder, appropriate amount of sugar, a little salt, oyster sauce, appropriate amount of light soy sauce, a little dark soy sauce, appropriate amount of water.

Method: 1. Cut chicken legs and potatoes into cubes. If you don’t want to oxidize, you can soak them in salt water and set aside.

2. Blanch the chicken drumsticks and rinse them with water. If there is ice water, soaking them is better.

3. Crush the garlic, wait until the oil is hot, then add it in, and sauté the garlic until fragrant.

4. Add potato cubes and stir-fry until golden brown on both sides.

5. Add chicken legs and stir-fry together, add oyster sauce and stir-fry together. 6. Add light soy sauce, sugar, chicken powder, and water. Do not cover the ingredients. Cover and simmer on low heat for about 20 minutes.

7. Finally, add dark soy sauce for color. At this time, you can also taste whether the flavor is enough and season it.

8. Reduce the juice over high heat. Remember to stir fry constantly, otherwise it will burn.

Potato Braised Pork Ribs Ingredients: One spare rib, 2 potatoes, a small amount of ginger, a few cloves of garlic, onions, sugar, oil, cooking wine, salt, hot water, soy sauce.

Method: 1. Drain the pork ribs, wipe off the water; cut the ginger into shreds.

2. Heat more oil, add a spoonful of sugar and cook.

3. Add the pork ribs and stir-fry for about 1 minute.

4. Add onion, ginger and garlic, leaving a small amount of onion for final use.

5. Add a spoonful of cooking wine, a small amount of salt, 4 spoons of soy sauce, heat water, more water than enough to cover the ribs, boil over medium-low heat for 20 minutes.

6. Cut the potatoes into cubes, wash and pat dry, add to the ribs, cook over medium-low heat for about 20 minutes, do not let the water dry up, and keep the juice for serving with rice.

7. Before serving, put the remaining onions and remove from the pan.

Braised Duck with Potatoes Ingredients: 2 duck legs, 2 potatoes, ginger, green onions, cooking wine, dark soy sauce, light soy sauce, star anise, cinnamon, vinegar, salt, water.

Method: 1. Chop duck legs into pieces; peel and cut potatoes into pieces; slice ginger; cut green onions into pieces.

2. Heat a little oil in a pan. When the oil is hot, pour in the duck pieces and half-fry until the duck meat shrinks and changes color.

3. Pour in a little cooking wine, then add chopped green onion, ginger slices, star anise and cinnamon and stir-fry evenly.

4. Add dark soy sauce and light soy sauce and stir-fry evenly.

5. Add water, enough at a time to cover the duck meat. Bring to a boil over high heat, then turn to medium-low heat and simmer for 10 minutes.

6. Add potatoes and salt, add a few drops of vinegar to remove the fishy smell, continue to maintain medium heat, and turn off the heat when the soup thickens and dries up.

7. Finally, add the chopped green onions and stir-fry before serving.

Braised Rice with Mushrooms and Potatoes Ingredients: Mushrooms, potatoes, fungus, rice, green onions, sesame seeds, water.

Method: 1. Soak the mushrooms and fungus, wash them; cut the potatoes into small dices; cut the chives into small dices and set aside.

2. After the pot is hot, add oil to the pot, add mushrooms, potatoes and fungus, stir-fry until the potatoes start to stick to the pot.

Note that the fungus and shiitake mushrooms will continue to fry.

3. Then pour in the white rice and cover the ingredients.

4. Then take a small bowl of water, pour it along the edge of the pot, cover it, and simmer over low heat for about 15 minutes. Check the bottom of the pot. There should be a little bit of crust.

5. Stir the ingredients, add a little salt, then heat up the pot and add chopped green onion and sesame seeds.

Ingredients for rice cooker potato stew: 2 measuring cups of rice, 1-2 potatoes, a few cloves of garlic, half a spoon of cooking wine, 2 spoons of bean paste, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 teaspoon of sugar, a few green onions, sesame oil

1 tsp.

Method: 1. Soak the rice for 15-30 minutes and then put it into the rice cooker.

2. Slice the garlic and set aside; peel the potatoes and cut them into small pieces, soak them in water to prevent oxidation, and drain them before putting them in the pot.

3. Add oil to the wok. When the oil is hot, add the garlic slices and saute until fragrant. Pour in the drained potato cubes and stir-fry until the edges are slightly browned.

4. Turn to low heat, add bean paste and stir-fry until fragrant, then add cooking wine, light soy sauce, dark soy sauce, and sugar and stir-fry until evenly colored. Turn off the heat and do not need to stir-fry until cooked through.

5. Pour the fried potatoes and garlic slices into the uncooked rice, cover the rice cooker, and turn on the rice cooking mode. After the rice is cooked, open the lid and stir the potatoes and rice gently.

6. Sprinkle in the chopped green onions and simmer for 10 minutes. When ready to serve, add some chicken essence and sesame oil and mix well.