The names of kung pao chicken are the same everywhere, but there are different ways of doing it. But it can't be separated from its family. Whether it's cucumber or green shoots, peanuts or peeled peanuts, the final taste is the same. The ingredients can be made according to their own preferences. In short, they can be made according to their own ways. What they like is the best. Kung pao chicken is characterized by spicy and sweet, sweet and spicy. Chicken becomes tender by curing with starch. It is mixed with crispy peanuts. It tastes spicy and crispy at the entrance. It is mixed with rice with a spoon full. A pot of rice will be eaten up.
Step1:1. Dice chicken breast. Marinate first. Put 2 tablespoons cooking wine, a little ginger powder, 1 / 2 teaspoon pepper, 2 tablespoons starch.
Step2:2. Put another half spoon of salt.
Step3:3. Stir well and marinate for 1520 minutes.
Step4:4. Pour the oil in the pot. Stir fry the peanuts and put them out. Put them aside to cool (the peanuts are crisper after they are cooked and cooled).
Step5:5. Add another sauce for cooking. 2 tablespoons of raw soy sauce, 1 tablespoon of vinegar, half of sugar, 1 tablespoon of oyster sauce, 2G of salt and 1 tablespoon of starch.
Step6:6. Three more spoons of water.
Step7:7. Mix the prepared juice evenly and put it aside for standby.
Step8:8. Heat up the oil in a hot pot. Stir fry the marinated chicken breast. When it is done, put it in reserve.
Step9:9. A little oil in the pot. Stir fry onion, ginger and garlic.
Step10:10. Put 1 teaspoon of bean paste.
Step11:11. Stir fry the red oil. Put in the diced carrot and stir fry.
Step12:12. When carrot 6 is mature, put the fried diced chicken.
Step13:13. Stir evenly, then add the diced cucumber.
Step14:14. Pour in the newly prepared sauce.
Step15:15. Continue to stir fry. Let the sauce evenly cover every ingredient.
Step16:16. When the juice is almost dried, put in peanuts at last.
Step17:Then you can get out of the pot.
Cooking tips:There are skills in making delicious dishes.