Stewed chicken leg with potato raw materials: chicken legs and potatoes, auxiliary materials: green onions, ginger, garlic and good ginger seasoning: edible oil, edible salt, sugar, soy sauce and yellow wine. Practice: 1. Wash the chicken wings with running water. 2. Chop a small piece, just 4-5 pieces of chicken wings and soak in cold water for 40min3. 3. Prepare the onion knot in advance, cut the ginger into pieces, and 4. Cut garlic diagonally. Add onion knots and ginger slices, bring to a boil and skim off the froth. 6. Boil for 10 minute, drain and fish out. 7. Wash the white foam on the surface of the chicken wings again. 8. Add hot oil and sugar to a hot pot. 9. Stir fry until brown, add chicken legs and stir fry 10. Add scallion, galangal, garlic and ginger with balanced colors, stir-fry again, and inject along the edge of the pot. 1 1. Add soy sauce and stir-fry with soy sauce 12. Add cold water evenly, add chicken pieces without black pepper.
13. After boiling, pour it into the prepared stone pot, boil it again, cover the lid and simmer for 20 minutes. 14. Peel potatoes and cut into pieces. Add cooking oil to the pot and pour potato chips 15. Add soy sauce and stir-fry potato chips evenly 16. Add white rice vinegar and edible salt and stir-fry twice 17. Pour the potato chips into the stone pot and stew again 18. 19 Take the onion, ginger, ginger slices and other accessories from the stone pot. Sprinkle it on Dongru before taking it out, and enjoy the warm reminder: cook the stewed chicken leg with potato according to the above steps. Chicken legs are tender, potatoes are fragrant but not rotten, and soup is fragrant and rice is fragrant. Two bowls of rice are not enough to eat. You can try to make it, make sure your family likes it, and the kitchen white can become a chef in seconds.