Chinese Food
Master's old-fashioned kung pao chicken
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Traditional way. Tender chicken. Crispy peanut. Perfect combination.
Cooking ingredients
Cooking Steps
Step1:Two chicken legs are peeled and boned. Cut into piece
Step2:Add salt, pepper, rice wine and egg white.
Step3:Add onion and ginger water. Stir in chicken. Mix well. Fragrance.
Step4:Add a little old smoke to improve the color. Use your hands to grasp. Add corn starch. Mix well. Finally, seal the meat with sesame oil. Marinate for more than 15 minutes.
Step5:Fried peanuts. Finally, peel them first and then fry them. I forgot. It's so troublesome to finish frying.
Step6:Garlic, ginger, soy sauce, rice wine, sugar and vinegar. Soy sauce rice wine sugar vinegar = 2-2-1-
Step7:Starch with added wate
Step8:Add onion. Mix well.
Step9:Hot pot cold oil. Hot pot. Pour a large amount of oil. 50% ho
Step10:Cut in the chicken. Pull for 1 to 2 minutes. The oil should be wide. Scoop up for backup.
Step11:Stir fry pepper with pepper oil over low heat. Stir fry. About 1 minut
Step12:Add onion, ginger and garlic. Stir fry until fragrant.
Step13:Turn the heat into the chicken and stir fry.
Step14:Pour in the mixed juice. Stir fry and collect the juic
Step15:Finally add the fried peanuts. Pour sesame oil out of the pot.
Step16:Loading.
Step17:Fragrant, tender and crispy.
Cooking tips:1 - this dish needs a lot of scallion - garlic - ginger = 2-1-0.52 - peanuts are peeled first and then fried. You can bake them first and then fry them. 3 - chicken leg is the best choice for chicken. The meat is tender 4 - chicken marinating time is more than 15 minutes 5 - scallion and ginger with a little water, squeeze hard to get scallion and ginger water. There are skills in making delicious dishes.
