Chinese Food
Kung pao chicken
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Kung pao chicken is a famous Chinese and foreign traditional dish. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included. There are differences in raw materials and practices. The origin of this dish is related to the stir fried chicken with soy sauce in Shandong cuisine and the spicy chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty. A new dish, Gongbao chicken, has been formed and spread to this day. This dish is also summarized as Beijing Palace dish 2. After that, kung pao chicken also spread abroad. Kung pao chicken is made of chicken as the main ingredient, with peanuts, cucumbers, peppers and other auxiliary ingredients. It is red but not spicy, spicy but not fierce, spicy and strong, and its meat is smooth and crispy. Because of the spicy taste, the tender chicken and the crispy peanut.
Cooking ingredients
Cooking Steps
Step1:Three raw chicken leg
Step2:Chicken leg cut into buns the size of thumb nail
Step3:Add starch, soy sauce and cooking wine. Mix well and marinate for 10 minutes to tast
Step4:Cut garlic and ginger into small piece
Step5:Cut the dried peppers into sections. Diced pepper
Step6:Right amount of fried peanut
Step7:Add starch, salt, pepper, sugar, vinegar and soy sauce to the mixing bow
Step8:Put a little oil in the pot and add 60% of the oil to the hot pot with dried pepper and pepper. Then add ginger, onion and garlic to make the flavor (only half of the onion is added
Step9:Then put the diced chicken into the pot. Stir fry until the chicken is mature. Pour in the sauce and continue to stir quickly
Step10:Add in the rest of the green onion. Finally, add in the peanut butter and stir fry it evenly. Then put it on the pan (the peanut must be the last one
Step11:Don
Step12:Nice and deliciou
Cooking tips:Peanuts do not let go early. They are not crispy since they are released early. Chicken legs are pickled with soy sauce. So they do not need salt. When minced chicken oil is frying, stir fry quickly. Time should not be too long to avoid chicken chucking ahead of time.
