Braised chicken wing root with carrot
The chicken wing root is fine and delicious. It is double nutritious with carrots and mushrooms, and it is super delicious.Chicken wing root can be used after natural thawing; The types of side dishes can be matched at will; If you use foamed mushrooms, it's best to stew them with carrot pieces; Adding salt before the last pot can not only make the meat protein delicious, but also reduce the intake of salt because it can adhere to the surface of meat and vegetables.
Step 1 . 10 chicken wing roots, used after thawing
Step 2 . Peel the carrot and wash it; Clean the fresh and fleshy mushrooms
Step 3 . Cut carrots into hobs and mushrooms into small pieces
Step 4 . Cut scallions into sections, fresh ginger into thick slices, garlic and star anise ready
Step 5 . Cool the oil in a hot pot, add green onions, ginger, garlic and anise into the oil pot, stir over medium low heat, and stir fry until fragrant
Step 6 . Put the chicken wing root into the pot, fry the skin a little over low heat, and fry a part of the oil in the skin
Step 7 . Pour in an appropriate amount of braised soy sauce and stir fry, so that the chicken wings can be evenly colored
Step 8 . Put the carrots into the pot and stir fry them evenly
Step 9 . Put the garlic into the pot together, pour hot water, cover the chicken wing root, and stew over medium low heat for about 15 minutes
Step 10 . Put the mushrooms into the pot, stir well, cover, and stew over medium heat for 5 minutes
Step 11 . The soup is much less. You can add a little salt, stir fry it evenly, and leave a little juice to make it out of the pot
Step 12 . Carrots brighten the eyes, mushrooms improve immunity, and delicious chicken legs are good for dinner
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