Ingredients
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Spring chicken nuggets250g
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Walnut kernel25g
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Sliced ginger10g
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Yellow rice wine10g
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Chinese prickly ash3g
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White granulated sugar50g
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Oyster sauce10g
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Salt1teaspoon
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Oil40g
Preparation
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step 1
Put 250g chicken nuggets, 1 teaspoon of salt, 10g yellow rice wine, 10g oyster sauce, and 10g ginger slices into a bowl, and marinate the chicken nuggets for 30min
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step 2
Put 40g oil and 3g Chinese prickly ash into the mixing bowl
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step 3
Stir-fry the ingredients at 3min/120°C/BREV1
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step 4
Put 250g chicken nuggets into the mixing bowl
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step 5
Fry the ingredients at 8min/120℃/BREV1
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step 6
Take out the chicken nuggets, drain off the oil from the chicken nuggets Keep oil in the mixing bowl and add 50g white sugar
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step 7
Fry the ingredients at 3min/120℃/BREV1 until they turn red
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step 8
Put the processed chicken nuggets into the mixing bowl
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step 9
Mix the ingredients at 3min/120℃/BREV1 uniformly
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step 10
Place the chicken nuggets onto a plate and sprinkle 25g ground walnut kernel before enjoyment