? Huang Ji Huang three juice stewpot is the founder of Huang Ji Huang Mr. Huang Geng based on the ancestral "spicy juice fish" improved dishes. During the Qing Dynasty, Mr. Huang Jiechen, who was then in charge of the Qing Royal Household, received his grandfather, Mr. Huang Yujiu's hand-me-downs, and made the "Fish in Spicy Sauce", a delicacy of the imperial cuisine, a famous dish in the royal banquets. This dish uses waterless simmering method to cook the food mature, with a secret sauce, so that the fish taste more delicious and unique, a time popular in Beijing's various royal houses.

How to make Huang Ji Huang's three-juice stew

Ingredients

Ingredients: 400g of beef tendon meat, 8 chicken wings, half a carrot, 1 sweet potato, 1 onion, 1 section of lotus root, 3 stalks of celery, 2 heads of garlic

Ingredients: 2 tablespoons of cooking oil (20g), 3 jujubes, 4-5 cilantro stalks

Seasoning: 2 tablespoons of seafood sauce (30g), 3 tablespoons of teriyaki sauce

Seasoning: 2 tablespoons of seafood sauce (30g), 2 tablespoons of teriyaki sauce, 2 tablespoons of teriyaki sauce. 30g), teriyaki sauce 3 spoons (45g), spicy black bean sauce 3 spoons (45g), starch 2 spoons (30g)

Directions

1, Preparation of ingredients: root vegetables are peeled and cut into cubes, cut two heads of garlic, standby; beef cut dice pieces, chicken double-sided knife, standby.

2, marinade ingredients: with 2 spoons of spicy soy sauce to mix the vegetable pieces, 1 spoon spicy soy sauce and 1 spoon teriyaki sauce marinade beef and chicken;

3, modulation of water starch: with 2 spoons of starch add 3 times the water, mix the sauce evenly, as a water starch standby;

4, simmering sauce: pot pour 200 ml of water + 2 spoons of teriyaki sauce + 2 spoons of seafood sauce, mixing well and medium fire! Boil and turn to low heat, pour in water starch in batches, stir for about 2-3 minutes, the sauce can be turned off the heat, standby.

5, code the ingredients: pan into the bottom of the oil, code the marinated vegetables ingredients, do not press, and then the meat ingredients in the vegetables on top of the code, you can set a nice shape.

6, three times simmering: cover, high heat simmering 8 minutes, turn the lid on low heat, quickly and evenly spread the sauce, and then cover, medium heat simmering 3 minutes, turn the lid on low heat, put the cilantro, keep the lid on low heat simmering for 1 minute, turn off the heat.

7, casserole eating method: a pot of fragrant extremely "fresh" casserole is ready to eat before you need to stir again, so that the flavor mix more natural.

This tutorial also contains a recipe for the secret sauce of the casserole, the base oil, soup hanging system, and video, available for learning. If you want to learn more, you can click here , dedicated to you who are working hard.