Stewed Chicken Legs with Lotus Root Sauce
Ingredients
- Chicken legs 5 pieces
- Lotus root 400g
- Doubanjiang 1 spoon
- Chili sauce 1 spoon
- Onions, ginger and garlic Appropriate amount
- Cooking wine Appropriate amount
- Oyster sauce Appropriate amount
- Pepper Appropriate amount
- Fat meat 20g
- Dried red pepper 3 pcs
Steps
1. Soak chicken legs for half an hour to remove blood stains. Rinse and drain
2. Chop into small pieces and set aside, prepare the sauce
3. Peel and wash the lotus root, cut into small pieces and set aside
4. Prepare onions, ginger, garlic and dried red pepper
5. Wash the fat and cut into thin slices
6. Put in a hot pot and stir-fry until oil appears
7. Add chicken legs and stir-fry until the surface is golden
8. Pour in cooking wine and saute until fragrant
9. Add bean paste and chili sauce, stir-fry until red oil comes out and stir evenly
10. Add onion, ginger, garlic and dry red pepper, stir-fry until spicy and evenly
11. Add lotus root and stir-fry evenly until colored
12. Add appropriate amount of water, oyster sauce and pepper, mix well and bring to a boil, then reduce to low heat and simmer for half an hour
13. Mix well after half an hour, pour in light soy sauce and mix well
14. Take out the pot and plate it
15. Serve and eat
16. Finished product picture
Tips
- Add bean paste and chili sauce, the color and taste will be right, there is no need to add dark soy sauce or other seasonings, you can also add what you like The ingredients are stewed while eating!
