Chinese Food
Spicy little litchi family version kung pao chicken
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Before, I couldn't tell the difference between fish flavor and Kung Pao flavor. Later, I saw some food programs, and I realized that Kung Pao pays attention to spicy little lychee. It doesn't need bean paste. It depends entirely on the hot pepper noodles to produce the spicy flavor. Today, because there are little friends who eat less hot pepper, they don't put the hot pepper noodles, but they still can't stop the momentum of this dish
Cooking ingredients
Cooking Steps
Step1:Pipa leg is carved with scissors and cut into small dices. The genuine kung pao chicken seems to keep the skin, but the family doesn't eat the skin, so it's pure chicken leg mea
Step2:Give the diced chicken a taste - a little salt, sugar, white pepper, cooking wine, raw soy sauce and mix wel
Step3:Sprinkle the cornflour and mix well. You can use your hands to spread a thin layer of paste on the chicke
Step4:It's not easy to desqualize the chicken when it's put into the refrigerator for half an hour to fry
Step5:In the pot, there is a little bit more stir fry in oil, dry pepper section and pepper. Stir up the hot paste and chicken until the color changes
Step6:Pour in the prepared bowl of juice, 3 sugar, 3 vinegar, 2 raw soy sauce, and a proper amount of Shuidian powder. Basically, it's sour and sweet, but it doesn't taste obvious salty. Sprinkle it into the scallion and white section and stir fry
Step7:If you have a little bit of juice, pour it into fried peanuts and stir fry them for a few times. Wrap the sauce and you will be out of the pot
Step8:The chicken is very tender, smooth, and the nuts are crispy. The juices are full of sour, sweet and spicy. The more you eat, the more you like it
Step9:Let's try it
Cooking tips:There are skills in making delicious dishes.
