[kung pao chicken] is a well-known Sichuan dish ~ ~ it's not only popular among Sichuan people, but also one of the most coveted Sichuan dishes among people all over the country and even foreigners ~ ~ I remember studying in Shanghai. Most of the dishes in the school canteen are our own dishes. Besides, it's kung pao chicken ~ ~ and this dish will always be the best-selling ~ ~ if you go to the canteen late one day, you can only I can see its shadow in other people's bowls ~ ~ ~ alumni from all over the world. Maybe they can't eat hemp, spicy or sweet ~ ~ ~ but it's an unreserved love for kung pao chicken ~ ~ ~ every time I line up to buy rice, just listening to the students in front of me, I can have a peek at it ~ ~ I want a kung pao chicken ~ ~ I want a kung pao chicken ~ ~ I want a kung pao chicken Today's dish is not kung pao chicken. It's from kung pao chicken
Step1:Remove the shrimp line and wash it. Heat the peanuts in microwave for 3 minutes. Rub off the peanut coat after cooling. Prepare some dried pepper, prickly ash, ginger, garlic and shallo
Step2:Mix some cooking wine, salt and dry starch into the shrimps. Marinate for a while after grasping well
Step3:Cut the ginger and shallot into pieces; slice the garlic and cut the dried chili into sections
Step4:Mix a portion of juice with salt, sugar, wine, vinegar, dry starch, clear water and sesame oil evenly
Step5:Hot pot cold oil. Put in peanuts until crispy and fished out
Step6:Leave the bottom oil in the frying pan. Put in the dried chilli. Stir fry the prickly ash until fragrant
Step7:Stir fry the shrimps, cut them off, and stir fry the onions, ginger and garlic
Step8:Seasoning juice
Step9:Stir fry in peanuts
Step10:When the ingredients are cooked, collect the juice. Turn off the heat and start the pot.
Cooking tips:1. The seasoning can be adjusted according to personal taste. 2. Heat the peanuts for 3 minutes in the microwave oven. Rub off the peanuts' clothes when they are slightly cool. There are skills for making delicious dishes.