Stewed potatoes with wing root

Overview

How to cook Stewed potatoes with wing root at home

Soak the base of the wings in cold water to remove the bleeding water, put it into a cold water pot and boil to remove the foam, take it out and wash it with warm water.
Cut onions into sections, slice ginger, and cut coriander into sections.
Wash and peel potatoes and carrots, and cut into pieces with a hob.
Pour cooking oil into the pot and heat it up, add onion, ginger, garlic, chili and tangerine peel and stir-fry until fragrant.
Add the wing roots and stir-fry for a few times. Pour in the dark soy sauce, light soy sauce, and cooking wine and continue to stir-fry for two or three minutes.
Transfer to a casserole, pour hot water to cover the base of the wings, add salt, and simmer over medium heat for 40 minutes.
Add potatoes and carrots and continue simmering until potatoes are soft.
Reduce the juice over high heat, add minced coriander and stir evenly.
Finished product picture.