Kung pao chicken (modified version) recipe

Step1:Prepare material - chicken breast - cut 1 cm square dice. Add 1 spoon of cooking wine, 1 egg white, 1 spoon of starch and mix well. Marinate for 15 minutes; peanuts - soak in water for 10 minutes. Peel off. Use kitchen paper to dry up the water, scallion - cut 1 cm long small ginger slices, cut small red pepper into small grains, and pat garlic with garli

Step2:Add oil in the pot. Add peanuts when the oil is cold. Stir fry slowly over low hea

Step3:Stir fried peanuts are yellowish and ready to us

Step4:Add oil in the pot. Heat the oil and put in the diced chicken. Stir fry until it changes color and take out

Step5:Seasoning sauce - 2 tablespoons of raw soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, a little salt, 2 tablespoons of warm water. Melt the sugar. Add 1 tablespoon of starch. Mix well (adjust the dosage according to your taste

Step6:Add oil to the pot and heat it up. Put in pepper, ginger, garlic and red pepper. Burst out the fragrance. Leave only the bottom oil. Take out the seasoning and throw it away

Step7:Add another spoonful of hot sauce. Stir fr

Step8:Add the diced chicken and the sauce. Stir fry for 1 minute

Step9:Add scallion sectio

Step10:Pour in peanuts. Stir fry for one minute. Add half a spoon of sesame oil. Collect the soup slightly

Step11:Out of the po

Cooking tips:Spicy sauce, chili - this version is slightly spicy. It uses mushroom sauce. If you like spicy, you can use Pixian Douban sauce. Put more little red pepper. Ginger and garlic, prickly ash - burst out the flavor of the child, then fish out and throw it away. Mixed in the dish to affect the taste of chicken - cut pieces. Not too big. Not easy to taste. Scallion and peanuts can be put more properly. It tastes better than chicken. Peanuts - easy to peel after soaking. After peeling, use kitchen paper to absorb water to prevent oil splashing and scalding. There are skills in making delicious dishes.