The finished combination version of the refrigerator doesn’t use coconut milk. In fact, it’s quite homely. The first time I sent a step map, I finally realized the pain that taking photos and delicious food can’t have both. At ten o’clock in the evening, I was drunk and I was a little drunk. Long live the awesome lighting.

Ingredients

2 chicken wings
1 potato
1 carrot
1 onion
50g curry
4 cloves garlic
1 pepper
Three millet peppers
3 chives
30g peanut oil
5g salt
A little black pepper
Proper amount of water
2 teaspoons cooking wine

Directions

Step 1
Material collection drawing, potatoes and carrots are cut into hobs for standby, and onions are cut into large pieces

Step 2
Cut the whole wing into small pieces, draw a few knives in the wing to taste conveniently, slice garlic, cut pepper and shallot into sections for standby

Step 3
Blanch the chicken in water, add wine to remove the fishiness, and remove it after it changes color

Step 4
Put a little peanut oil in the pot, add garlic, shallot, millet pepper and pepper to saute until fragrant

Step 5
Add the boiled chicken pieces and stir fry until the color changes

Step 6
Add red curry sauce

Step 7
Continue to stir fry the chicken nuggets and let the curry chicken wrap evenly on the chicken nuggets

Step 8
Add potatoes and stir fry over low heat for about five minutes

Step 9
Pour in carrots and onions and stir fry

Step 10
Add a bowl of cold water, as shown in the figure. At last, the juice is almost gone

Step 11
Add a little salt. The curry itself is a little salty. Try it more when you put salt

Step 12
Simmer over low heat for about 15 minutes, add a little crushed black pepper and bring out of the pot