Chinese Food
——Kung pao chicken
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Since I was pregnant, my husband has been making delicious food for me in a variety of ways. It is painstaking to ensure nutrition and health. Kung pao chicken is a representative dish of Sichuan cuisine. It's also my husband's specialty. I usually like this dish very much. Because at this time, I will ask my husband to make it. This time I asked him to fry the simplest version for me. It only used three main ingredients - chicken breast, green onion and peanuts. It was delicious. The simpler the ingredients are, the more they reflect the original taste of the dish. -
Cooking ingredients
Cooking Steps
Step1:Dice chicken breast. Mix with 2 tbsp cooking wine and half spoon salt. Marinate for 15 minute
Step2:Fried peanuts with oil
Step3:Mix a bowl of juice - 1 teaspoon sugar, 2 tablespoons vinegar, 1 tablespoon soy sauce, half teaspoon salt. Stir well
Step4:Cut the shallots into small pieces
Step5:Marinated chicken breast. Add 2 tablespoons of oil and 2 tablespoons of starch before frying
Step6:Pour a layer of oil into the pan. Heat over medium heat. Scatter the diced chicken breast
Step7:Fry until the chicken breast turns white, then turn off the heat
Step8:Put the remaining oil in the frying pan. Heat over medium heat. Stir fry with Pixian bean paste for 1 tbsp until the red oil is produced
Step9:Stir fry the chicken breast
Step10:Stir fry the onio
Step11:Pour in the juice
Step12:Fire brings in soup
Step13:Pour in the peanuts
Step14:Stir evenly, then turn off the heat. Put out the pot and put it on the plate.
Step15:Finished product drawing
Step16:Finished product drawing
Step17:Finished product drawing
Step18:Finished product drawing
Cooking tips:If you want to make the dishes beautiful, you can match them with your favorite side dishes and stir fry them. There are skills in making delicious dishes.
