Chinese Food
Kung pao chicken with salty and spicy flavor
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Sichuan cuisine restaurant doesn't add diced green shoots. If you like to eat meat, you don't need to. If you like vegetables like us, you must try my ingredients.
Cooking ingredients
Cooking Steps
Step1:Wash the chicken and pat it loose.
Step2:Cut into cubes of the right size.
Step3:Use a small amount of salt, soy sauce and sweet potato starch to mix well.
Step4:Cut ginger slices, garlic slices and scallion slices for standby.
Step5:Add water to mix the sweet potato starch. Add raw soy sauce, vinegar, sugar and monosodium glutamate to make the sauce.
Step6:Uncooked peanuts are fried with low heat without oil. Add a drop of salt and toss it.
Step7:Cut up the green shoots. Add a little salt code taste. When you use them, you need to wash them a little. Strain the excess water. If you like meat, just skip the green shoots. The others are the same.
Step8:Heat the oil in the pan until it is 60% hot. Put in the dried pepper section, and then fry the pepper into brownish red.
Step9:Stir fry diced chicken and cut into pieces.
Step10:Add onion, ginger, garlic and stir fry to give the fragrance.
Step11:Add the green shoots.
Step12:Stir evenly.
Step13:Cook in the sauce. Add in the peanuts and stir well, then you can start the pot.
Step14:The exclusive kung pao chicken is fine. Try it, too.
Cooking tips:There are skills in making delicious dishes.
