Three-juice casserole

Practice:

1, 3 green peppers, 3 red peppers cut rolled to thick knife block, 1 head of garlic peeled, 1 white onion julienne, 3 celery cut into small segments, 1 sweet potatoes cut knife block, 1 potato cut thick slices, 1 section of lotus root cut thinly sliced, 10 quail eggs boiled and shelled and spare.

2, 8 chicken wings cleaned on both sides of two cuts, 15 shrimp cleaned to remove the shrimp line spare.

The method of removing shrimp threads: insert a toothpick into the third four sections of the shrimp body (counting from the head side), and then pick out the threads.

3. Put the vegetables in a bowl, add 2 tablespoons of salt, 4 tablespoons of oil and 2 tablespoons of chili powder and mix well, marinate for 10 minutes and set aside.

4: Add 2 tablespoons of cooking wine and 2 tablespoons of soy sauce to the chicken wings and marinate for 15 minutes. Add 2 tablespoons of cooking wine and 1 tablespoon of salt to the shrimp and marinate for 15 minutes.

5, three juice seasoning: bowl with 4 spoons oyster sauce, 4 spoons soy sauce, 4 spoons ketchup, 2 spoons Korean chili sauce, 2 spoons soy sauce, 2 spoons honey and 2 spoons cornstarch and mix well, the sauce is complete.

6: Add 15g of butter to the pan, spread the marinated vegetables, and top with quail eggs, marinated chicken wings and shrimp.

When laying the vegetables, put onions, peppers and celery on the bottom of the pan, and sweet potatoes and potatoes with starch on top of them to prevent the bottom from getting muddy.

7, cover the nuclear celery town pot lid, the whole open low heat simmering for 10 minutes, until the ingredients are almost browned. Open the lid, drizzle the sauce, continue to simmer for about 5 minutes, off the first nuclear fire sprinkle parsley.