Chinese Food
Sweet and sour kung pao chicken
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When it comes to Sichuan cuisine, it must be a dish that many people like. But blue and blue because they can't eat too spicy feeling with a lot of food missed. But it doesn't matter. There is a dish. You can eat it even if you can't eat spicy food. That's kung pao chicken. As a classic dish, litchi mouth. Moderate acidity and sweetness. It is the basic cuisine of the chef's skill in postgraduate entrance examination. It's a must at every table when you go to the hotel. The best seller of gefan. Children's favorite flavor. Let you eat rice bowl after bowl as if you will never be full. The essence of making this dish is on the juice. The most important flavor comes from the ratio of sugar to vinegar in the bowl. 1-2。 Remember this ratio. The kung pao chicken is never inferior to the chef. Follow the blue pig workshop. You can be a chef at home.
Cooking ingredients
Cooking Steps
Step1:The chicken breast is sliced with a knife and then cut into 1 cm diced chicken. Add white pepper, salt, sugar and water lake powder to mix. Then add egg white to mix. Marinate for 5 minutes. Pour in cooking oil to make the chicken roll evenl
Step2:Cut the scallion into 1cm segments. Also cut the dried pepper into 1cm segments. Mix sugar, vinegar, soy sauce, water and starch into a bow
Step3:Heat up the wok. Add oil. Stir fry the dried pepper and prickly ash over low heat
Step4:Turn the heat. Put in the marinated chicken. Stir fry until the chicken changes colo
Step5:Add in the scallion. Cook in the bowl. Stir quickly and evenly. Add in the peanuts before leaving the pot
Cooking tips:There are skills in making delicious dishes.
