Cooking Steps

1. 

   Step1:Chef Zhang has a picture with aunt mo.

2. 

   Step2:Dice the chicken leg. Add some bean powder, cooking wine, salt and soy sauce. Don't take more than ten minutes.

3. 

   Step3:Fry the peanuts in a little oil over a low heat until the color changes a little. Turn off the heat. Let them cool down and set aside.

4. 

   Step4:As long as the green onion is white, cut it into short sections.

5. 

   Step5:Peel and slice the ginger.

6. 

   Step6:Cut the garlic into thicker slices.

7. 

   Step7:Juice is the key. It must be prepared first. One teaspoon of bean powder, three teaspoons of rice vinegar, one teaspoon of raw soy sauce, one teaspoon of sugar, and half of old soy sauce.

8. 

   Step8:Cut the dried chilli.

9. 

   Step9:Cold pot with rapeseed oil. More oil. Wait until the oil is warm to 40% of the time when the chicken. Small and medium fire slippery chicken. Chicken tightens castor to produce extra oil. Add garlic, ginger and pepper.

10. 

    Step10:Stir fry until fragrant. Add the prepared juice. Turn the fire into a big fire. Add the onion section. Stir for a few times. Before starting the pot, put the peanuts. Stir twice to start the pot.

11. 

    Step11:Kung pao chicken with Chengdu flavor. Merkel's chef demonstrates cooking.