Chicken with walnut and black bean sauce
Introduction:
"We chose fresh chicken wing root, pickled it with Douchi and soy sauce. In the morning, we added walnuts and harissa chili powder. The fried noodles and Chinese cabbage Douchi are absolutely good. How to make it fresh? The fresh chicken wing is smooth and tender, and mixed with the aroma of walnut. It's a very satisfactory Christmas dinner."
Production steps:
Step 1: soak Douchi in water. Wash the chicken wings, add the Douchi and soy sauce, marinate for at least one morning.
Step 2: heat the oil under the pan. Add chicken wings and fry until golden brown. Pour in the marinade, stir fry the garlic and onion until fragrant.
Step 3: add appropriate amount of water and submerge about 2 / 3 of the water. Put the lid on and simmer.
Step 4: while stewing, peel the walnuts by hand. Try to peel as large as you can. It's fun to eat. (the color of Walnut in the picture is different, because one kind of walnut is just used up and another kind of walnut is added.).
Step 5: when the chicken wings are almost stewed, color a few drops of soy sauce. Add walnuts, harisa chili powder, 13 spices and salt to taste. Take off the lid and collect the juice. Sprinkle with pepper.
Materials required:
Chicken wing root: 6
Douchi: right amount
Garlic: 1 clove
Onion: half
Eight walnuts
Soy sauce: moderate
Cooking wine: moderate
Harissa: a little
13 incense: a little
What is harisa chili powder? It's a South African blend. The contents are as follows: choose the fresh chicken wing root, marinate it with Douchi and soy sauce all morning, pepper, coriander, Ziran, fennel, fennel, pepper, mineral salt, tomato, garlic, mint. 2. It's also delicious to replace walnut with chestnut. Just come as you like.
Production difficulty: simple
Process: firing
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : He Tao Dou Chi Ji
Chicken with walnut and black bean sauce
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