Ingredients: 400g pipa drumsticks, 3 potatoes, accessories: 2 onions, 1 carrot, half onion, 1 ginger, 1 red pepper, 6 garlic, 4 perilla, seasoning: 3 tablespoons korean chili sauce, 2 tablespoons Chili powder, 2 tablespoons sugar,/kloc.

working methods

(1) Onion is vertically sliced; Chop garlic (4 pieces); Dice carrots; Sliced ginger; Shred perilla, red green pepper and onion.

(2) Heat the pan, add a little salad oil, add pipa drumsticks when the oil is hot, and stir-fry until the leg skin turns white; Add onion and fry for 3 minutes; Then, add carrots and fry for 2 or 3 minutes; After frying, add the soup. When the soup is boiled, skim the vegetable foam with a spoon.

(3) Add sesame oil, Chili powder and Chili sauce into minced garlic, stir well, and then slowly add into the vegetable pot. Stir the vegetable soup evenly, cover the pot and cook for 10 minutes.

(4) Wash potatoes with skin, wrap them with plastic wrap, put them in a microwave oven and heat them at 600w for 5 minutes. Take out and peel, and cut each one into four pieces with two knives.

(5) Add potato pieces, sugar and salt into the cooked dish for 10 minute, cover the pot and cook for 10 minute.

(6) Turn off the fire after the vegetables are cooked, and add shredded onion, shredded red and green pepper and shredded perilla; Cover it a little and you'll get this Korean chicken stewed potato.