Ingredients: Pipa drumsticks 400g, three potatoes, accessories: two onions, carrot 1 piece, half a green onion, one ginger, one red pepper, six garlic, four perilla, seasoning: 3 tablespoons of korean chili sauce, 2 tablespoons of Chili powder, 2 tablespoons of sugar, 2 tablespoons of cooking wine 1 teaspoon and 2 tablespoons of sesame oil.

method of work

(1) Onions are vertically cut into strips; Chop garlic (4 grains); Dice carrots; Slice ginger; Shred perilla, red green pepper and green onion.

(2) Heat the pot, add a little salad oil, add pipa drumsticks when the oil is hot, and stir-fry until the skin of the legs 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 off 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. After mixing the vegetable soup evenly, cover the pot and cook for 10 minutes.

(4) Wash the potatoes with skins, wrap them with plastic wrap, put them in a microwave oven, and heat them at 600w for 5 minutes. After taking out and peeling, each one is cut into four pieces by two knives.

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

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