Kung Pao Chicken

Before making "Kung Pao Chicken Diced", Da Chao Shao first introduced the historical allusions and origins of "Kung Pao Chicken Diced". I have also introduced it to friends in group topics.
This dish was made by Ding Baozhen, a loyal minister and good general in the Qing Dynasty, and was also his family's favorite dish at that time. Regarding the origin of Gong Bao Ji Ding, it is generally believed that it is related to Ding Baozhen. There are three legends:
One said: Ding Baozhen was originally from Guizhou. He was a scholar during the Xianfeng period of the Qing Dynasty. He served as governor of Shandong and later served as governor of Sichuan. He has always liked to eat spicy peppers, pork and chicken stir-fried dishes. It is said that when he worked in Shandong, he ordered his chef to make dishes such as "fried chicken in soy sauce", which suits his appetite, but this dish was not yet famous at that time. After being transferred to the governor of Sichuan, he would ask his kitchen to stir-fry diced chicken with peanuts, dried peppers and tender chicken every time he met at a banquet. The meat was tender and delicious and was very popular with guests. Later, due to his meritorious service in guarding the border and resisting the enemy, he was named "Prince Shaobao" by the court, known as "Ding Gongbao". The fried chicken diced cooked by his kitchen was also known as "Gongbao Chicken diced".
The second is: Ding Baozhen was transferred to Sichuan to promote water conservancy. The people felt his virtue and presented his favorite fried chicken diced, called "Gong Bao Chicken diced."
Third: When Ding Baozhen was in Sichuan, he often visited privately in disguise. Once I was dining in a small restaurant, I ate diced chicken fried with peanuts. I asked the chef to copy it, and the chef named it after "Kung Pao diced Chicken".
The so-called "Gong Bao" is actually Ding Baozhen's honorary official title. According to the explanation in the Dictionary of Official Officials of the Past Dynasties in China, officials at all levels in the Ming and Qing dynasties had "false titles." The highest virtual titles are "Taishi, Shaosi, Taifu, Shaofu, Taibao, Shaobao, Prince Taishi, Prince Taifu, Prince Shaofu, Prince Shaofu, Prince Taibao, Prince Shaobao". These are all false titles awarded to important officials in the court and have no actual power. Some of them are posthumously presented after their death, commonly known as "palace titles." After Xianfeng, these imaginary titles no longer used "XX Division" but more "XX Bao", so these highest-level imaginary titles had another nickname-"Gong Bao". Ding Baozhen ruled Shu for ten years. He was an upright official and made many achievements. He died in office in the eleventh year of Guangxu. In recognition of his achievements, the Qing court posthumously awarded him the title of "Prince Taibao". As mentioned above,"Prince Taibao" is one of the "Gong Bao", so the dish he invented was named "Gong Bao Chicken Dined", which is also a commemoration of Lord Ding.
Time and circumstances have changed, and many people no longer know what "Gong Bao" is, so they took it for granted to write "Gong Bao Ji Ding" as "Gong Bao Ji Ding". Although it was a difference of one word, it changed the original intention of commemorating Ding Baozhen.
"Kung Pao Chicken Diced" is a good stir-fried dish at family banquets during New Year and festivals. The specific recipes are as follows;