Cooking Steps

1. 

   Step1:Wash the chicken leg and remove the bone. Cut the chicken leg meat into small pieces. It's convenient to tast

2. 

   Step2:Add 15 grams of starch, 1 tablespoon of raw soy sauce, 1 tablespoon of cooking wine and old soy sauce to the cut chicken leg meat. Mix and marinate for 1520 minutes

3. 

   Step3:During the curing of chicken leg meat, mix a Kung Pao sauce ~ pour 1 tablespoon cooking wine, 4 tablespoons vinegar, 3 tablespoons sugar, 2 tablespoons raw soy sauce, 2 grams salt and 20 grams starch into the bowl. Mix well. Set asid

4. 

   Step4:Heat the oil in a small pot. When the oil is slightly hot, put it in the peanut. Turn it over and over until the peanut changes color. When it's a little cold, rub off the red skin of the peanut and put it aside for use. Rub off the red skin outside the peanut. The taste is better.

5. 

   Step5:Put oil in the frying pan. Heat up and add pepper, dried pepper section and ginger slices to stir fry

6. 

   Step6:Stir fry the chicken leg until it changes color. Then stir fry the scallion, garlic and fried peanuts evenly

7. 

   Step7:Then pour in the third step of Gongbao sauce. Stir fry until the sauce is thick. It's almost done

8. 

   Step8:Deng Deng. Kung pao chicken with spicy and sweet taste

9. 

   Step9:As soon as the dish started, the little orange cat next door jumped in from the balcony. It seems that he was greedy.

10. 

    Step10:The chicken is wrapped in sauce. It's shiny. Peanuts and dried peppers are interspersed on the plate. The white and fat scallion rings are also very lovely. The appetite can be greatly increased just by looking at them