Kung pao chicken recipe-Chinese Food-best chinese food recipes-cooking food

Step5:Raw peanuts. Soak in boiling water. Peel off the skin. A small amount of oil in the pot. Fry in a small heat to a golden color. Cool. Dish for later use.

Step6:Cut the thawed chicken.

Step7:Add starch, salt, some cooking wine and egg white to the chicken and marinate for about 10 minutes.

Step8:A bottle of sesame chili oil made by ourselves. Take out a proper amount for standby.

Step9:Pixian Douban sauce is appropriate. The amount depends on the personal taste and the number of dishes. Chop into mud. The picture above shows the effect after cutting.

Step10:Sweet and sour. A small amount of vinegar, sugar and delicious soy sauce, a small amount of raw soy sauce, salt, chicken powder and starch. Stir well. Vinegar and sugar are the main flavors. You can taste them. The best proportion is sour and sweet.

Step11:Put some peanut oil into the pot. Slide in the chicken pieces. The chicken pieces will turn white. Put them out for use.

Step12:All the preparations are finished. I didn't take any photos except the onion, ginger and garlic. All the ingredients are here. Stir fry at the bottom.

Step13:Put some peanut oil in the pot. Light the fire. Put in pepper. Fry out the fragrance of pepper. Take out the pepper.

Step14:Put in bean paste. Stir well.

Step15:Stir fry the red oil.

Step16:Add ginger. Stir fry garlic.

Step17:Add in the chicken. Medium heat. Stir well.

Step18:Add in the onion. Stir well.

Step19:Add carrots. Stir well.

Step20:Add in the sweet and sour juice. Stir well.

Step21:Add the fried dried chillies, diced cucumbers and fried peanuts. Stir well.

Step22:Turn off the fire. Install the tray.

Cooking tips:1. If you like the salty and spicy taste, you can put more bean paste. The effect of red oil will be more obvious. But Douban sauce is very salty. Be sure to pay attention to the dosage. My taste is light, so the amount of bean paste is less. If you want bright red oil effect, you can add a small amount of chili noodles to the bean paste. 2. Many people want to know exactly the proportion of sugar and vinegar juice. In fact, they can master it by doing it several times. Practice makes perfect. The key two kinds of sugar vinegar juice are sugar and vinegar. The ratio is almost one to one. Generally, people who make the first time have less sugar. The dishes they make are not sweet enough and have more acidity. So it is suggested to add more sugar than you think. The taste of this sweet and sour juice is sour, sweet, salty and fresh. Just try it a few times more. 3. I use the chilli in the fried chili oil. And I put it in the end. This can keep the chilli crisp. Today is new year's Eve. Happy new year to all the foodies. There are skills in making delicious dishes.