⬇️⬇️English recipe follows⬇️⬇️ 豆腐薯仔雞槌煲 材料： 急凍雞槌9隻 硬豆腐2件 薯仔（大）2個 洋蔥一個 薑一小舊 辣椒仔一隻（切粒） 芫荽適量（切碎） 處理： 1. 雞槌，清水解凍。 2. 雞槌解凍後，倒去水分，加入粗鹽一茶匙，乸10分鐘，去除雪味、腥味，及加入少許鹹味。 3. 雞槌，清水沖洗乾淨，擎乾水，廚紙索乾。 4. 豆腐，切小件。 5. 薯仔，去皮，切件。 6. 洋蔥，切開一塊塊。 7. 薑，切片。 8. 辣椒仔，切粒。 9. 芫荽，切好。 烹調： 1. 大火在鑊內燒熱油200毫升。 2. 轉中火，薯仔，放鑊內，炸至金黃色。 3. 轉大火，炸薯仔一分鐘，釋出油分。 4. 另一邊，預備好煲仔。 5. 洋蔥，放煲仔內。 6. 薯仔，開住大火，擎乾油，放煲仔內。 7. 大火燒熱油，加入豆腐，大火炸豆腐，一面已炸至金黃色，反轉繼續炸。 8. 豆腐，已炸好，開住大火，擎乾油，放煲仔內的薯仔旁。 9. 雞槌，廚紙索乾，加入生粉2茶匙，撈勻。 8. 雞槌，放鑊內，轉中火，繼續炸。 9. 雞槌差不多炸好，加入薑片，炸一分鐘。 10. 雞槌已炸好，倒去鑊中的油。 11. 雞槌，加入調味料： a. 蒜蓉一茶匙 b. 豆瓣醬一茶匙 c. 黃豆醬一茶匙 d. 蠔油一茶匙 e. 老抽一茶匙 開慢火，炒勻，加入糖2茶匙，加入大滾水蓋過面，大火滾起，倒入煲仔內，冚蓋，大火滾起。 12. 在煲仔內，加入適量的生粉芡，冚蓋，大火滾起。 13. 灑上芫荽碎及辣椒粒。 14. 完成，可享用。 Chicken drumsticks claypot with tofu and potatoes Ingredients: Frozen chicken drumsticks 9 Nos. Tofu (hard) 2 Nos. Potatoes (large) 2 Nos. Onion 1 No. Ginger (small) 1 No. Chili 1 No. (Dice in cubes) Coriander appropriate amount (chop well) Preparation: 1. Chicken drumsticks, defrost in tap water. 2. Drumsticks have been defrosted, pour away water. Add in 1 tsp of cooking salt, season for 10 minutes, to remove unpleasant smells and add some salty tastes to them. 3. Drumsticks, rinse thoroughly. Drain. Dry with kitchen towels. 4. Tofu, dice in small cubes. 5. Potatoes, get them peeled. Cut in pieces. 6. Onion, cut in slices. 7. Ginger, get it sliced. 8. Chili, dice in cubes. 9. Coriander, chop well. Steps: 1. Heat up 200ml of oil at high flame in wok. 2. Turn to medium flame, potatoes, put in the wok, deep fry until they turn into the colour of golden yellow. 3. Turn to high flame. Deep fry the potatoes for a minute to release excess oil. 4. On the other side, get ready for a claypot. 5. Onion, put in the pot. 6. Potatoes, keep on high flame. Drain the oil, put in the pot. 7. Heat up the oil at high flame. Add in tofu, deep fry at high flame. One side of the tofu has been deep fried into golden yellow, flip over and continue deep frying. 8. Tofu has been deep fried well, keep on high flame. Drain the oil. Put besides of the potatoes in the pot. 9. The drumsticks, dry with kitchen towels. Add in 2 tsps of tapioca starch, mix well. 8. The drumsticks, put in the wok. Turn to medium flame and continue deep frying. 9. The drumsticks have been almost deep fried well, add in the ginger and deep fry for a minute. 10. The drumsticks have been deep fried well, pour away oil in the wok. 11. The drumsticks, add seasoning: a. Garlic sauce 1 tsp b. Chili bean sauce 1 tsp c. Soy bean sauce 1 tsp d. Oyster sauce 1 tsp e. Dark soya sauce 1 tsp Turn to low flame, fry well. Add in 2 tsps of sugar. Add in boiled-up water just covering up the ingredients. Heat up at high flame. Pour into the pot. Cover it up. Heat up at high flame. 12. Add in appropriate amount of tapioca sauce in the pot. Cover it up. Heat up at high flame. 13. Put coriander and chili cubes on top. 14. Complete. Serve.
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豆腐薯仔雞槌煲
Chicken drumsticks claypot with tofu and potatoes
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It is 4 C, which is really cold. Make a claypot dish. This is an ordinary dish, but it is not ordinary in its tastes. It is easy to prepare.
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⬇️⬇️English recipe follows⬇️⬇️
豆腐薯仔雞槌煲
材料：
急凍雞槌9隻
硬豆腐2件
薯仔（大）2個
洋蔥一個
薑一小舊
辣椒仔一隻（切粒）
芫荽適量（切碎）
處理：
1. 雞槌，清水解凍。
2. 雞槌解凍後，倒去水分，加入粗鹽一茶匙，乸10分鐘，去除雪味、腥味，及加入少許鹹味。
3. 雞槌，清水沖洗乾淨，擎乾水，廚紙索乾。
4. 豆腐，切小件。
5. 薯仔，去皮，切件。
6. 洋蔥，切開一塊塊。
7. 薑，切片。
8. 辣椒仔，切粒。
9. 芫荽，切好。
烹調：
1. 大火在鑊內燒熱油200毫升。
2. 轉中火，薯仔，放鑊內，炸至金黃色。
3. 轉大火，炸薯仔一分鐘，釋出油分。
4. 另一邊，預備好煲仔。
5. 洋蔥，放煲仔內。
6. 薯仔，開住大火，擎乾油，放煲仔內。
7. 大火燒熱油，加入豆腐，大火炸豆腐，一面已炸至金黃色，反轉繼續炸。
8. 豆腐，已炸好，開住大火，擎乾油，放煲仔內的薯仔旁。
9. 雞槌，廚紙索乾，加入生粉2茶匙，撈勻。
8. 雞槌，放鑊內，轉中火，繼續炸。
9. 雞槌差不多炸好，加入薑片，炸一分鐘。
10. 雞槌已炸好，倒去鑊中的油。
11. 雞槌，加入調味料：
a. 蒜蓉一茶匙
b. 豆瓣醬一茶匙
c. 黃豆醬一茶匙
d. 蠔油一茶匙
e. 老抽一茶匙
開慢火，炒勻，加入糖2茶匙，加入大滾水蓋過面，大火滾起，倒入煲仔內，冚蓋，大火滾起。
12. 在煲仔內，加入適量的生粉芡，冚蓋，大火滾起。
13. 灑上芫荽碎及辣椒粒。
14. 完成，可享用。
Chicken drumsticks claypot with tofu and potatoes
Ingredients:
Frozen chicken drumsticks 9 Nos.
Tofu (hard) 2 Nos.
Potatoes (large) 2 Nos.
Onion 1 No.
Ginger (small) 1 No.
Chili 1 No. (Dice in cubes)
Coriander appropriate amount (chop well)
Preparation:
1. Chicken drumsticks, defrost in tap water.
2. Drumsticks have been defrosted, pour away water. Add in 1 tsp of cooking salt, season for 10 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Drumsticks, rinse thoroughly. Drain. Dry with kitchen towels.
4. Tofu, dice in small cubes.
5. Potatoes, get them peeled. Cut in pieces.
6. Onion, cut in slices.
7. Ginger, get it sliced.
8. Chili, dice in cubes.
9. Coriander, chop well.
Steps:
1. Heat up 200ml of oil at high flame in wok.
2. Turn to medium flame, potatoes, put in the wok, deep fry until they turn into the colour of golden yellow.
3. Turn to high flame. Deep fry the potatoes for a minute to release excess oil.
4. On the other side, get ready for a claypot.
5. Onion, put in the pot.
6. Potatoes, keep on high flame. Drain the oil, put in the pot.
7. Heat up the oil at high flame. Add in tofu, deep fry at high flame. One side of the tofu has been deep fried into golden yellow, flip over and continue deep frying.
8. Tofu has been deep fried well, keep on high flame. Drain the oil. Put besides of the potatoes in the pot.
9. The drumsticks, dry with kitchen towels. Add in 2 tsps of tapioca starch, mix well.
8. The drumsticks, put in the wok. Turn to medium flame and continue deep frying.
9. The drumsticks have been almost deep fried well, add in the ginger and deep fry for a minute.
10. The drumsticks have been deep fried well, pour away oil in the wok.
11. The drumsticks, add seasoning:
a. Garlic sauce 1 tsp
b. Chili bean sauce 1 tsp
c. Soy bean sauce 1 tsp
d. Oyster sauce 1 tsp
e. Dark soya sauce 1 tsp
Turn to low flame, fry well. Add in 2 tsps of sugar. Add in boiled-up water just covering up the ingredients. Heat up at high flame. Pour into the pot. Cover it up. Heat up at high flame.
12. Add in appropriate amount of tapioca sauce in the pot. Cover it up. Heat up at high flame.
13. Put coriander and chili cubes on top.
14. Complete. Serve.
雞槌明明$28元/kg，何解變左$38/Kg呢？
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