Soy Sauce Braised Pot – A Flavorful Delight
Soy Sauce Braised Pot
Ingredients: Chicken wings 6 roots Chicken wings 6 pieces Chicken feet 12 pieces Shrimp 10 pieces Carrots 1 piece Corn 1 piece Green onion 1/2 piece Red bell pepper 1 piece Celery 1 stalk Green beans 50g Onion 1 piece Ginger 5 slices Garlic 1 head (Ingredient selection is particularly random, according to the refrigerator inventory, you can choose whatever you like, there is no specific must-have.)
Braising Sauce: Tomato paste 1 spoonful Chili bean paste 1 spoonful Oyster sauce 1 spoonful Fish sauce 1 spoonful Light soy sauce 1 spoonful Dark soy sauce 1 spoonful White sugar 1 spoonful (approximately 15ml of a large spoon)
Instructions:
1Prepare some vegetables, a combination of meat and vegetables is a healthy diet. I like to add fresh corn to the dish, cut into small pieces. Green onion cut into pieces, a great flavor when bringing the pot to a boil. Red bell pepper cut into pieces, used as a garnish, making the dish look more beautiful.
2Wash the chicken feet, clip the toenails, cut each chicken foot in half, making it easier to eat.
3Make a flower knife cut on the surface of the chicken wings and chicken wings roots. Add water to the pot, cold water add chicken wings, chicken wings roots and chicken feet, bring to a boil and cook for 3 minutes, then wash off the scum and set aside.
4Cut off the shrimp’s antennae and shrimp spear, poke out the shrimp thread in the third section of the shrimp body, wash and set aside.
5Heat a small amount of oil in a wok, add chopped green onion, ginger and garlic to fragrant. Add vegetables, carrots, part of the green beans and green onion. Stir-fry evenly, add a little salt to season.
6Add the stir-fried vegetables to the Soppie electric sand pot, lay them on the bottom.
7Pour the blanched meat into the pot. Do not add water, fully utilize the moisture of the ingredients themselves to cook. When cooking, add a bowl of braising sauce. I used oyster sauce, tomato paste, dark soy sauce, light soy sauce, chili bean paste, fish sauce and white sugar, with a ratio of approximately 1:1, and add an appropriate amount of water, stir until well combined. Add salt according to your taste.
9In the remaining 10 minutes, add the remaining vegetables. I like to add celery at the time of the dish’s maturity, which has a special fragrance. Vegetables are easy to cook, cover with a lid and utilize the heat to cook. To make the dish look more beautiful, I blanched the green beans in water and laid them on top. This looks more beautiful and appetizing.
