Chinese Food
Kung pao chicken
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My son goes out to eat. One standard is whether there is kung pao chicken in this restaurant. In fact, it's not difficult to make delicious kung pao chicken. I have passed my son's examination. My son said that the aftertaste is endless. Maybe this is the charm of Sichuan compound taste. In addition to a little spicy. It is mainly slightly sour and slightly sweet. Sour in sweet. Sour in sweet.
Cooking ingredients
Cooking Steps
Step1:Dice the chicken breast. Cut the green onion into sections. Chicken is marinated with salt, cooking wine, raw meal and water, marinated at the same time and grasped by hand until the water and seasoning are all caught in the diced chicken. (you can also add egg white. It's more smooth and tender
Step2:Mix the soy sauce, cooking wine, sugar, rice vinegar, salt, raw meal and water (about 30ml) into the sauce. Set aside.
Step3:Put the oil in the pot. Heat it to 60% heat. Put in the pepper. Stir in the hot pepper. Stir in the chicken, stir fry it to change color, then put in the scallion. Continue to stir until it smells good.
Step4:Pour in the mixed flavor juice. Keep turning with a shovel. When the flavor juice is thick, put in the fried peanuts.
Cooking tips:There are skills in making delicious dishes.
