Fried chicken wings with walnut sake(he tao qing jiu chao ji chi )

Fried chicken wings with walnut sake

Introduction:

Production steps:

Step 1: clean the whole chicken wing and cut it.

Step 2: weigh the walnuts.

Step 3: cut green onion and pepper into sections and set aside.

Step 4: add 1 tbsp water to seafood sauce, soy sauce, soy sauce and tomato sauce.

Step 5: add 1 tbsp water to seafood sauce, soy sauce, soy sauce and tomato sauce.

Step 6: heat the pot over low heat, add the walnuts and stir until fragrant.

Step 7: stir fry until the edge is a little golden, then take out the pot and set aside.

Step 8: heat 2 tbsp oil in the original pan over medium heat, add ginger slices and saute until fragrant.

Step 9: saute ginger slices and stir fry chicken wings.

Step 10: stir fry the chicken wings until the chicken oil comes out and the edge is a little golden.

Step 11: add scallion and pepper and stir fry for 2 minutes.

Step 12: add scallion and pepper, stir fry for 1 minute, then pour in half a bowl of water.

Step 13: continue to simmer over medium heat until the water is slightly dry, so that the chicken wings can be cooked more thoroughly.

Step 14: drain the water and pour in sake.

Step 15: pour in sake, add the sauce and stir well.

Step 16: stir fry the sauce evenly, add corn and simmer for 1 minute.

Step 17: add walnut, green onion and sesame to the sauce and stir fry for 1 minute.

Step 18: after the walnut is wrapped with sauce, it can be served while it is hot.

Step 19: finished product.

Materials required:

Walnut: 80g

Chicken Wings: 4

Sake: 2 tbsp

Zhitian pepper: 1

Scallion: 1

Tender ginger: 5 pieces

Corn: 2 tbsp

White Sesame: 1 tsp

Lettuce: moderate

Water: half a bowl

Seafood sauce: 1 tbsp

Ketchup: 1 tbsp

Raw soy sauce: 1 tbsp

Soy sauce: 2 tbsp

Notes: 1. It is recommended to stir fry walnuts slowly with low heat until the edge of the walnut is golden; if the walnut is stir fried with high heat, it will scorch soon, so that the walnut will taste bitter. 2. Soy sauce can be used to replace soy sauce. 3. When I collect the sauce, I don't collect it completely. I leave half of the sauce for bibimbap. My friends who like to use the sauce for bibimbap can also leave a little sauce.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : He Tao Qing Jiu Chao Ji Chi