Cooking Steps

1. 

   Step1:Chicken leg boneless. In chicken leg meat surface dozen cross flower knife. Then cut into small pieces. Convenient taste.

2. 

   Step2:Add 1 tablespoon cooking wine and 3 tablespoons scallion and ginger water into the cut chicken leg meat. Add the scallion and ginger water in three times. Fully grasp each time.

3. 

   Step3:Add a little salt. 1 tablespoon of soy sauce. 1 egg white. 1 tablespoon of starch. Continue to grasp. Finally, add 1 tablespoon of cooking oil to mix well. This way, the processed chicken can better lock the water and taste more smooth and tender.

4. 

   Step4:Then we'll mix a Kung Pao sauce. 1 tablespoon of cooking wine, 2 tablespoons of raw soy sauce, 4 tablespoons of vinegar, 2 grams of salt, 3 tablespoons of sugar, 20 grams of water starch and 2 grams of white pepper. Mix well.

5. 

   Step5:Then we'll fry the soul of Kung Pao dishes. Peanuts. Heat the oil in a small pot. When the oil is a little hot, put in the peanuts. Turn the oil on a small heat and keep stirring until the peanuts are discolored. Put it out for use. In order to taste better, you can rub off the red skin on the outside.

6. 

   Step6:In addition, pour 2 tablespoons of chili oil into a wok and heat it. Chili oil is the secret of delicious Kung Pao dishes. If not, use cooking oil. Heat the oil and add pepper and dried pepper to stir fry.

7. 

   Step7:Then stir fry the chicken leg until the color changes. Then add the ginger, onion and garlic. Stir fry until fragrant.

8. 

   Step8:Then add the mixed sauce. Stir fry until the sauce is thick. Close.

9. 

   Step9:Add peanuts and stir fry well before leaving the pot.

10. 

    Step10:The taste is absolutely authentic and delicious.