Tagine with Three Treasures

Method

1. 01

   Step 1

   Cut red bell peppers, green chili peppers, and onions into small triangular pieces; peel and wash potatoes, carrots, and lettuce, then cut them into small diamond-shaped pieces.

   

2. 02

   Step 2

   Thaw the prawns, remove the rostrum and vein, devein them, and marinate them 20 minutes with shredded ginger, white pepper powder, cooking wine, and dark soy sauce.

   

3. 03

   Step 3

   Thaw and wash the chicken wings, drain them, and make three slits on each side. Marinate them with salt, cooking wine, and white pepper 20 minutes. Pan-fry them in oil until both sides are slightly golden brown, then set aside.

   

4. 04

   Step 4

   Clean the fish by removing the innards, head, and tail. Cut into 1 cm thick slices and marinate with scallions, ginger, white pepper powder, salt, and cooking wine 20 minutes. Pan-fry in oil until both sides are slightly browned and set aside.

   

5. 05

   Step 5

   In a bowl, add light soy sauce, chili sauce ( 1/3 garlic chili sauce, 1/3 rice-accompanying sauce, 1/3 chili oil), oyster sauce, clay pot sauce, and tomato sauce in that order, and mix well.

   

6. 06

   Step 6

   Slice the ginger and place it with 1/2 the garlic cloves. Fry the remaining half of the garlic cloves in oil over low heat until golden brown, then pour the oil and garlic out and set aside.

   

7. 07

   Step 7

   Pour garlic oil into a pan, add garlic cloves, ginger slices, onion slices, and green chili slices, and sauté until fragrant. Add the vegetables and spread them evenly, cover, and simmer over low heat for 5 minutes.

   

8. 08

   Step 8

   Open the pot lid and arrange the meat ingredients evenly and neatly on top of the side dishes.

   

9. 09

   Step 9

   Spread the prepared sauce evenly in the pot, then add ground black pepper, white pepper powder, chicken bouillon, and a little beer. Cover and simmer over low heat 20 minutes (open the lid occasionally to stir the bottom with a spoon to prevent burning, and use a spoon to baste the ingredients with the sauce to ensure even flavor). Once the sauce has thickened and the meat is tender and flavorful, turn off the heat.

   

10. 10

    Step 10

    Add the green and red bell pepper slices to the pot and cover.

    

11. 11

    Step 11

    Once served, open the lid, sprinkle with chopped cilantro and white sesame seeds, and it's ready to eat.