Today was the first time I made Kung Pao Chicken. Although I had no experience, it tasted very good. However, the same dish made by different restaurants and different chefs will taste different. The taste of what I cooked myself is different from the taste of what I eat outside, but it is my favorite taste. I often go to a store to drink porridge. The taste and sweetness of shrimp porridge and brown sugar ginger tea are the same every time. Xiao Cai said that if people can open a store, they must have a proportion or something. I think so. Otherwise, how can it taste different every time?
After eating this dish, I fell in love with the taste of pepper!
Kung Pao Chicken
By MyrtisHarber
Recipe Recommendations
- slightly spicy
- fried
- three-quarters of an hour
- ordinary
Steps for Kung Pao Chicken
1
Chicken legs, peanuts, cucumber, carrot, garlic, dried peppers, pepper, corn flour, eggs, soy sauce and other seasonings.
2
Wash and dry the peanuts, and fry them in a frying pan.
3
Pick up...
4
After the chicken leg is boned.
5
Dicing with skin.
6
Add egg white, cornflour, salt, and cooking wine, grab well and leave for half an hour.
7
Deep-fried diced chicken with fried peanuts.
8
Change color and fish up.
9
Leave appropriate amount of oil in the pan, add pepper, minced garlic, and minced ginger and stir-fry until fragrant.
10
Pour in diced chicken, diced cucumber, diced carrot, and peanuts, add soy sauce, white vinegar, sesame oil and sugar to make a sauce, stir well, and serve.