Chinese Food
Kung pao chicken
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The story behind this dish ～ (optional) piglet's favorite chicken breast. Every weekend, I will fry a plate for him. Today's chickens are fed in large quantities. The meat tastes more fluffy and less chewy. I like to fry the chicken first, and then fry it with peanuts to make the Gong fried chicken. The taste of the chicken is a little bit elastic. The taste is better. Cherry blossom season. Pick a branch and put it on the table. When you eat, you feel better. -
Cooking ingredients
Cooking Steps
Step1:All the ingredients are read
Step2:Beat chicken breast slightly with the back of the knife. Cut into coarse grains. Sprinkle salt, starch, white pepper and cooking wine into chicken breast and mix well. Marinate until it tastes good.
Step3:Cooking wine, cooking oil, white pepper, salt and starch. Mix into sauce for later use
Step4:Fried peanuts. Sprinkle salt while hot. Mix wel
Step5:Heat the oil pan to 80% heat. Stir fry it in summer until it turns white. Put in the hot pepper section, scallion section, a spoonful of pepper powder, stir fry to make it fragrant
Step6:Stir in the sauce. Stir fry until thick and dr
Step7:Turn off the fire and mix in peanuts.
Step8:The delicious kung pao chicken is out of the pot.
Cooking tips:1. If there is no pepper powder, it is the same with pepper instead. 2. It's more delicious and tender to change chicken breast meat into chicken leg meat. 3. This dish will burn all the way. Stir fried chicken meat can't last long. It will grow old after a long time. 4. Egg white can also be used for chicken breast. However, egg white is easy to dessert. There are floccules when cooking. There are skills in making delicious dishes.
