I don't know when this dish became popular. It is a creative dish in recent years, a three-sauce stew pot, in which no water is added in the cooking process and the food is cooked by the unique sauce and the moisture of the ingredients themselves. Three-sauce braised pot is a popular food in the past two years. When I first ate it, I felt it was similar to the stew in Dongbei University, but it was quite different. The food cooked in the original soup tastes more fragrant.

The most important thing in a three-sauce stew pot is the preparation of sauce. In fact, the sauce made at home can be prepared according to your own taste, and the taste may not be worse than that of Huang Jihuang. Today, I will share a family version. The ingredients can be matched according to my own preferences. Except for three kinds of sauces, others can be adjusted according to my own taste. Not much to say, let's take a look. Home version of three-sauce stew pot Ingredients: 8 chicken wings, 11 prawns Accessories: 1 celery, 1 carrot, 1 potato, 1 onion, 2 green pepper, 1 red pepper, half green onion, 1 ginger, 5-6 garlic seasonings: sweet noodle sauce, oyster sauce, tomato sauce, honey, light soy sauce, shredded ginger, cooking wine, salt and black pepper.

put the processed chicken wings in a large bowl, add light soy sauce, cooking wine, salt, pepper and shredded ginger, grab and mix evenly, massage and knead for a while, then marinate for 15 minutes to make the chicken wings fully tasty. After cleaning the fresh prawns, cut off the shrimp feet and whiskers, remove the shrimp lines, open the back and put them on a plate for later use.

2. Processing accessories: peeled potatoes are washed and cut into hob blocks for later use; Carrots are also peeled and washed and cut into hob blocks for later use;

celery leaves are removed, cleaned and cut into long sections of about 2 cm for use; Peel and wash onion, and cut into blocks for later use; (Here's a tip for cutting onions without spicy eyes. Cut the peeled onions in half and soak them in clear water for a few minutes first, so that the spicy smell will not be so strong. )

clean 2 green peppers and 1 red peppers, remove seeds and pedicels, and cut into blocks for later use;

peeled and washed ginger and cut into ginger slices for later use; Cut green onions into long sections of about 2 cm; Peel garlic and pat it flat for later use;

3. Prepare the sauce: put 2 tablespoons of sweet noodle sauce, 2 tablespoons of oyster sauce and 2 tablespoons of tomato sauce into the bowl, then squeeze in about 1 tablespoon of honey, add a small amount of light soy sauce and stir into the sauce. Is the three-sauce braised pot delicious? The key is the sauce. For the preparation of sauce, each store has its own formula and proportion, but sweet noodle sauce, oyster sauce and tomato sauce are essential. When we cook at home, we need the above three sauces, and we can also add some soybean sauce or hot sauce according to our own taste.

4. After all the ingredients are prepared, start cooking: heat the wok, first add some vegetable oil, then add a piece of lard, and the vegetable oil and lard will be mixed together to make the dishes taste more fragrant.

after the lard is completely melted, add ginger slices, scallion segments and garlic grains to smell. At this time, the heat should not be too strong, so as to prevent the ingredients from being fried and paste. Just keep the heat low.

after the aroma explodes, pour in all the cut vegetables, stir-fry them evenly for a few times, add a little soy sauce and salt to adjust the bottom taste, and the amount is not too much, because there is a sauce to be added later.

stir-fry the vegetables evenly, spread them evenly, and put the pickled chicken wings on them in turn. After the chicken wings are fully put into the pot, evenly spread the prepared sauce on the chicken wings.

cover and bring to a boil, then simmer for 15 minutes. Note that you don't need to add water or stew this dish, as the name implies. We spread a lot of vegetables at the bottom of the pot, and when the vegetables are heated, a lot of water will come out, so there is no need to worry about burning the pot. But there are requirements for the pot here, and it is best to use a non-stick pot or casserole. It is not recommended to use a wok that is too thin. Because my casserole is too small, I chose a non-stick pan when I cooked it, and then transferred it to the casserole for serving.

after p>15 minutes, open the pot cover, put the processed prawns into the pot in turn, cover them and simmer for 5 minutes. When the prawns turn red completely, turn off the fire, remove the pot cover, sprinkle some parsley pieces, and the delicious three-sauce stew is finished. After being transferred to the casserole, serve it. Is it very appetizing?