Cooking Steps

1. 

   Step1:It's better to buy peanuts with bigger grains. If you can buy peanuts without skin, it's better to soak them in boiling water for ten minutes. Then you can drop a handful of skin by hand. The taste of peeled peanuts will be much better. Don't be lazy. Put oil in the pot when it's hot. You can put more oil in the oil. This dish is very oily. Put peanuts in medium heat. After the appearance of peanuts changes a little, take out the peanuts. Then put in the diced cucumbers. Turn the fire and fry for 15 minutes, then take out the peanuts and put in one Let's air dry. This step is even more important if it can be finished 3 or 4 hours in advance, because the peanuts are crisper when they are cold. In the oil pot, add pepper or pepper powder. I prefer to use pepper powder. It's more convenient. Do not fry out the fried pepper. Then turn the minimum heat to the pepper section. Do not fry the pepper section black. Otherwise, it will have a bitter taste. After frying, remove it and put it together with peanuts and cucumbers. The spicy oil in the pot is ready to use.

2. 

   Step2:Chicken thigh is the best choice. If not, chicken breast or pork tenderloin can be used instead. After the chicken leg is boned, cut into small pieces. Put in some cooking wine or rice wine, a small spoon of salt, a spoon of raw soy sauce, a small amount of starch. Then add some egg white. Egg white can not only make the meat more tender. The most important thing is to offset the embarrassment of starch sticking to the pot. Mix well by hand and marinate in refrigerator for more than half an hour.

3. 

   Step3:Prepare all the ingredients before cooking. Cut the scallion into small pieces and mix the sauce. The most important part of this dish is the proportion of heat and sauce. Spoon the size of the picture. Four fifths of the soy sauce. Sugar and vinegar are two times more than soy sauce. Then add a teaspoon of salt, a teaspoon of chicken essence, and some starch to make the sauce absorb more quickly. The chili powder is ready for use.

4. 

   Step4:Some small restaurants will use bean paste to stir fry red oil. That way, some bean paste will not taste authentic. The red oil of kung pao chicken is stir fried with chili powder. Here's how. Heat up the oil pan before the maximum heat. When the oil is smoking, stir fry the chicken for a few seconds, then stir fry the chili powder together. Add some cooking wine and stir fry. If the fire is big enough, the pan will be on fire. The fried chicken will have a better taste and taste. Add soy sauce quickly when you see the red oil in the pot. Stir fry for a few seconds, then add the fried peanut, cucumber and pepper sections. Stir fry for a few seconds, then add the onion sections and turn off the heat. be accomplished. For the first time, I hope you can upload the recip