Chinese Food
Kung pao chicken
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Gongbao chicken is very popular because of its tender chicken and crispy peanuts. It can be said to be a national dish. It has also been improved. But there are basically chicken, pepper and peanuts (cashew nuts are also used). I usually only use chicken, peanut and pepper as the main ingredients to make this dish. The recipe was learned from books n years ago. My colleague once ate this dish in my home. My recipe book has been passed on for several months. People still copy it by hand. Ha ha. Through years of cooking and later online learning, I slowly added cucumber or carrot. I added mustard oil to the seasoning. I made some improvements. I did it alternately. Take a look
Cooking ingredients
Cooking Steps
Step1:1 piece of chicken, 1 piece of peanut, 1 small handful of starch, 3 small spoonfuls of green and red peppers, 5 pieces of green and red peppers, 1 small section of onion, 2 pieces of ginge
Step2:Carrots cut in half, cucumbers cut in half, peppers cut in circle
Step3:Beat the chicken with the back of the knife. Dice. Stir in the cooking wine, salt and pepper noodles. Marinate for about 20 minutes. Stir in 1 spoon of starch and marinate for 10 minutes.
Step4:Dice green and red peppers, green peppers and scallions. Put some water on starc
Step5:Mix the starch, green pepper and green onion together. Mix soy sauce, vinegar, sesame oil, sugar, salt, mustard oil and pepper
Step6:Deep fry the peanut oil pan. Leave the pan for later use.
Step7:Deep fry the red pepper oil pan. Leave the pan for later use.
Step8:Deep fry the diced carrots in the oil pan. Put the diced cucumbers in the pan when it's seven or eight minutes deep.
Step9:Put ginger in the oil pan. Fry until golden brown. Remov
Step10:Put the diced chicken. Wait for the diced chicken to turn white and come out of the pot. Set aside.
Step11:Pour out the extra oil. Leave only a little base oil. Fry the red pepper to make it fragrant
Step12:Diced chicke
Step13:Put diced carrot, cucumber, peanuts, red peppe
Step14:Stir fry the mixed starch juice in the fifth step. Collect the juice in high heat. Get out of the pot
Step15:A bowl of kung pao chicken and ric
Cooking tips:The prepared food fried before can't use much oil at the final meeting, so it's OK to leave only a little oil. Pour out the extra oil so as to avoid that the food is too oily and delicious.
