Griddle Pot Xiangzhang

Overview

Dry pot is a traditional dish. There are many ways to mix and match each dry pot dish. Today’s dish uses duck feet, chicken feet and chicken tips with vegetarian vegetables

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• braised powder
• chicken feet
• chicken tip
• cooking wine
• cumin powder
• dried chili pepper
• duck feet
• fresh lotus root
• ginger
• green onions
• laoganma flavored tempeh
• light soy sauce
• onions
• potatoes
• star anise
• white vinegar
• zanthoxylum bungeanum
• peanut butter

Ingredients

Steps

1. 1 Wash the duck feet, chicken legs, chicken feet and chicken wings and add cooking wine, white vinegar, salt and a little braised powder. Cook until medium rare

   

2. 2 Add salt, light soy sauce, and peanut butter. Marinate for several hours and prepare all ingredients

   

3. 3 Cut potatoes into cubes, peel and dice lotus root

   

4. 4 Heat the oil in the pan and put the marinated chicken feet. When the duck feet and chicken wings are fried in a pan, they must be fried a little dry, because this is a dry pan, not braised. Remove from heat and set aside

   

5. 5 Pour the remaining oil into the diced lotus root and potatoes. Fry until cooked. Because this vegetarian dish is placed directly on the plate and will not be put into the pot again, it must be cooked.

   

6. 6 Add additional oil and stir-fry all the seasonings until fragrant.

   

7. 7 Pour in Laoganma flavored black bean sauce and stir-fry. Be sure to stir-fry all ingredients until dry

   

8. 8 Pour in the fried chicken feet, duck feet and chicken wings, evenly coat them with seasonings and simmer for a while. This requires constant stir-frying over high heat.

   

9. 9 Put the vegetables you just fried into a plate. Put the chicken feet, duck feet and chicken wings on top of the fragrant dry pot and take it out.