Ingredients
Pipa leg
3 pieces
potato
two
ingredients
oil
of appropriate amount
salt
of appropriate amount
Dried mushroom
12
green pepper
1 piece
scallion
of appropriate amount
teriyaki sauce
2 tablespoons
cooking wine
1 tablespoon
oyster sauce
1 tablespoon
chicken essence
a little
ginger
of appropriate amount
garlic
of appropriate amount
step
1. All raw and auxiliary materials are ready as shown in the figure. Among them: the pipa legs are washed and chopped into blocks for later use; Peel potatoes, cut into pieces, and wash for later use; Wash dried mushrooms and soak them in warm water for later use; Wash the green pepper and cut it into sections for later use; Cut the onion, ginger and garlic.
2. Oil the hot pot and add the potato pieces.
3. Stir-fry quickly in a big fire until the surface is a little bubbly and soft, that is, put it out for use.
4. Take another oil pan, 70% hot, and add onion, ginger and garlic.
5. Add the green pepper section and simmer slightly.
6. Take out the green peppers and shallots.
7. Pour the pipa legs and stir fry.
8. Add cooking wine to deodorize.
9. Add braised soy sauce to color.
10. Add oyster sauce to refresh.
1 1. Add a proper amount of water for soaking mushrooms.
12. After the juice wraps the meat surface, pour the soaked mushrooms.
13. Add a proper amount of hot water (it is advisable not to have chicken).
14. Put the oiled shallots in, cover the pot and simmer for five minutes.
15. Pour the oiled potato pieces.
16. Add sugar to taste.
17. Season with salt, cover the pot and simmer for seven minutes.
18. Turn to high fire to collect juice and add chicken essence to taste.
19. Add the oiled green pepper segments, stir-fry evenly, and serve.
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