Porky Porky walnut
By VicentaLakin
Miyagi chickens are a very well-drinked classic, popular for men, women and children, even abroad, and today they are better served with walnuts, and they also have brain work。
Recipe Recommendations
- chicken breast 4 pieces
- walnut kernel 50g
- peanut 50g
- cucumber 1 tree
- Pi County Douchi 2 tablespoons
- onion a little
- salt 2-3g
- starch a little
- edible oil appropriate amount
- sesame oil a little
- Jiang appropriate amount
- garlic appropriate amount
- Xinhe June Fresh Soy Sauce 1 scoop
- oyster sauce 1 scoop
- vinegar 1.5 spoon
- white sugar 1 scoop
- water 3-4 spoon
- slightly spicy
- fried
- ten minutes
- simple
Steps for Porky Porky walnut
1
Prepare the main foods, the chicken breast wash and rinse, and add a spoon of wine, a bit of salt, a little bit of ginger, a little balm and 10 minutes of salt。
2
Subsistence bowls: Xin and June with a spoon of fresh sauce, a spoon of platinum oil, 1.5 spoons of vinegar, one spoon of sugar, half a spoon of starch and three to four spoons of water。
3
When oil is poured into the pot, when 40% of the heat is poured into the walnuts, the little fire is boiled to yellow, and the groundnuts are sprung to yellow。
4
When the oil pours in the pot, the salted chicken is poured into the pot, and the oil is made white, and the oil is put into the peppers and the red peppers, and the red peppers are picked out to avoid the fragrance, and the ginger garlic and the soybeans are put into the pots。
5
Half a minute for the chicken and a minute for the cucumbers and fragrances。
6
Down into the walnuts and peanuts and into the juice。
7
The fire is even, it's off, it's in a little bit of perfume, it's out of the pot。Porky Porky walnut Make Tips
1. This dish can be used only for a small amount of salt when making chicken, which is not required for the subsequent operation because of the addition of soybeans and soy sauce. And when it is poured into the water, the fire shall be turned over, lest the peaches and the peanuts become churned。