Grilled Potatoes with Wings
Overview
How to cook Grilled Potatoes with Wings at home
Tags
Ingredients
Steps
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Preparation materials: quick-frozen wing roots (packed in whole bags), 2 potatoes, cooking wine, dark soy sauce, whole garlic cloves, appropriate amount of cinnamon and star anise, appropriate amount of onion and ginger.
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Peel the potatoes and cut into hob pieces, soak in water and set aside.
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Cut the green onions, slice or mince the ginger, peel and break the garlic and set aside. (Break the garlic into a bag and beat it to peel it easily)
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Put the wing roots into boiling water and blanch them. After boiling, pick up the wing roots, then run them through cold water to remove the foam and fish them out for later use.
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Heat the oil in a pan, add the drained wing roots and stir-fry until they change color, then add the onion, ginger, cinnamon and star anise and continue to stir-fry.
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Add appropriate amount of cooking wine to remove the fishy smell.
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Add the peeled garlic and dark soy sauce for color.
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Add appropriate amount of salt and stir-fry.
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Pour in boiling water to cover the base of the wings, bring to a boil, then turn down the heat and simmer with the lid on for about 15 minutes (use a spatula to turn over in the middle to prevent the bottom of the pot from getting stuck).
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Then add the potatoes, bring to a boil and simmer over low heat until the potatoes are soft.
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Turn up the heat to thicken the sauce and add chicken essence to reduce the heat.
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Fragrant. . .
