Chinese Food
Kung pao chicken
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I want to make a dish for my girlfriend because I'm going back to China for my holiday, so at the beginning of the practice, the starch was poured too fast, which led to the failure of a lump of starch. Later, the starch was too thick, or it became a lump of failure. Later, I put some water to thicken it, but it was still thick, and it was concluded later that not all the starch had to be put into the pot to thicken it, which was the past I didn't put the shredded peppers in the fridge for the last two times. There were too many shredded peppers in the fridge. Let's try it. It turns out that it's a bonus. It's not bad. I hope you like this dish several times. The key is to learn a dish to have a sense of achievement. Good appetite
Cooking ingredients
Cooking Steps
Step1:Cut garlic and onion into small pieces. Stir fry chicken skin and chicken. Dice them all. Dice cucumber. Dice the rest of the onion into small piece
Step2:It's almost time to change the knife. Then put the starch in a flat spoon, water and a half bowl, and mix it into water starch powder. Then put the cooking wine and a flat spoon of starch into the chicken. It's better that there's no extra water starch in the chicken, or it's better that when you stir fry it, you'll get huddled
Step3:The preparation work is well done. After the oil is hot, put the onion and garlic into the pot and stir fry the chicken skin for one minute. The chicken skin will be crispy and then stir fry the chicken quickly until it turns white
Step4:Add in the diced cucumber, stir fry for two minutes, put in the soy sauce and vinegar, stir fry for another two minutes, stir fry for another two minutes, put in the shredded spicy pork, stir fry for a spoon, add a little water to thicken the sauce
Step5:In the end, it's very important to thicken the sauce. The water starch should be slowly poured into the hot pot. When it's ready, turn off the heat and sprinkle peanuts. Mix well and leave the pot OK
Cooking tips:I bought fried pretzel peanuts because there are no raw peanuts in Japan. If they are raw, they must be fried first, then sprinkled with salt to cool them, and then they will be crispy and watery. It's better to be thin and not too thick. You don't have to look at all watery starch in the pot, and then the rest of the water starch will be poured out, or you can make soup to make delicious dishes.
