Kung Pao Chicken
Ingredients: soy sauce,salt,cucumber,carrots,chicken,onion,Jiang,garlic,starch,white vinegar,sugar,pepper,dried chili
Recipe Recommendations
- chicken appropriate amount
- carrots half a
- cucumber half a
- dried chili appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- starch appropriate amount
- fish-flavored
- fried
- half an hour
- ordinary
Steps for Kung Pao Chicken
1
Deep-fry the peanuts first, cool the oil, and pour in the raw peanuts
2
On low heat, stir fry with a shovel from time to time to heat evenly
3
The fried peanuts change color and control the oil when the skin cracks
4
Pour into a container, sprinkle with a little salt when cool, and mix well
5
mix well
6
Cut the chicken into pieces, dice the cucumber and carrot; fry a small plate of peanuts, dried peppers, pepper, onion, ginger and garlic; mix white vinegar, soy sauce, a tablespoon of sugar, a little salt and starch to make a sauce.
7
Add soy sauce, salt and starch to the chicken kernels
8
Grab and marinate for half an hour
9
Add soy sauce, salt and starch to the chicken kernels
10
Heat the oil in the pan, add the dried peppers, pepper, onion, ginger and garlic, and stir-fry until fragrant. Remove the pepper.
11
Add the chicken and slice it apart
12
Stir well over high heat
13
Add diced cucumber and diced carrot
14
stir fry evenly
15
Pour in the mixed sauce to thicken
16
stir fry evenly
17
Add fried peanuts
18
After stir-frying on high fire, it will be served immediately
19
Pour into a plate covered with lettuce leaves.