Chinese Food
Guangdong style kung pao chicken
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It's a new season for cucumbers. There's just another chicken breast. You can make kung pao chicken with some ingredients. It's said that this is a famous Sichuan dish. But it's so hot that some children can't eat it. After subtracting some Sichuan ingredients, it becomes a Cantonese style kung pao chicken.
Cooking ingredients
Cooking Steps
Step1:Marinate the chicken breast. Peanuts are best peeled. Cut the green melon into small cubes and marinate it with a small amount of salt. Rinse it before frying. The green melon will be crisp.
Step2:Stir fry chicken in a small amount of oil. Set asid
Step3:Heat up the oil. Fry the pepper oil over low heat until the pepper turns dark. Scoop up the pepper. Leave the oil in the pot.
Step4:Add bean paste and garlic. Stir fry over low heat.
Step5:Add the fried diced chicken to the stir fry.
Step6:Add green melon and red pepper and a small amount of white sugar. Stir well (medium and low heat
Step7:Add peanut
Step8:In a bowl, add a spoonful of vinegar and half a spoonful of sesame oil to the onion and mix well
Step9:Pour the mixed juice into the pot. Mix it and turn off the fire. Put it on the plate. Don't cook too long. Otherwise, melons and peanuts won't be crispy.
Step10:It's open. It's a good meal.
Cooking tips:This dish has bean paste. There is no need to add salt. The chicken has soy sauce when it is salted. The taste is enough. There are skills in making delicious dishes.
