Cooking Steps

1. 

   Step1:Wash the chicken legs with salt. Wash them for future use.

2. 

   Step2:The washed chicken legs are boned and ready for use.

3. 

   Step3:Slice the scallion and ginger for later use.

4. 

   Step4:Dice the boneless chicken leg. Marinate with onion, ginger, soy sauce, pepper and a little starch. (pickling time 20 minutes

5. 

   Step5:Wash Auricularia auricula, take half root and dice green shoots, cut scallion into small sections, and cut red pepper into small sections for use.

6. 

   Step6:Deep fry the cashew nuts until they are yellow and fragrant.

7. 

   Step7:Put soy sauce, rice vinegar, sugar and starch into the bowl for use. (rice vinegar and sugar can be more. This will make the taste stronger.

8. 

   Step8:Add vegetable oil into the pot. Heat to 40% heat, then add chicken cubes, slip powder and control the oil for later use.

9. 

   Step9:Put the bottom oil in the pot. Stir fry the onion and red pepper over low heat to give the fragrance. Stir fry the agaric and green bamboo shoots in turn.

10. 

    Step10:Add diced chicken and seasoned sauce. Stir fry until the chicken is cooked, then add sesame oil and cashew nuts and stir fry for 5 seconds.

11. 

    Step11:It's time to pack the dishes. A delicious kung pao chicken is finished.