Kung pao chicken recipe

Step1:First, fry the peanuts in oil (the reason why I do this is that I want to keep half of them for tiger food. The other half for kung pao chicken. Two dishes at a time. Lazy). Then peel the peanuts for kung pao chicken and let them coo

Step2:Chicken breast. Remove fat. Cut One point five Add 1 teaspoon cooking wine, 2G sugar and a little salt. Grasp with your hand for a few times. Add a little starch and mix well. Seal with a little oil and marinate for more than 10 minute

Step3:It's not enough today. Let's bring it all up*^__ ^*). Sliced garlic. Chopped ginge

Step4:Mix bowl juice - a little salt, 1 teaspoon chicken essence, 1 teaspoon raw soy sauce, 1 teaspoon old soy sauce, 3 teaspoons vinegar, 4 teaspoons sugar, a little sesame oil, 4 teaspoons water, a little starc

Step5:Hot pot of cold oil, medium and small fire, put in the diced chicken and quickly spread it. Wait until the color of the chicken turns white. Serve the chicken

Step6:Start the pot again. Light the fire. Heat the oil. Fry the peppers. Take out the peppers and throw them away

Step7:Turn the heat on. Put in chopped chilli (if you like spicy food, you can put more), ginger and garlic slices. Stir fry to make the flavor

Step8:Put in the diced chicken (if you put carrots, stir fry the carrots first and then the diced chicken). Stir fry slightly and add the scallion

Step9:Put in the bowl of juice. Put in the peanuts after collecting the juice. Stir well

Step10:Get out of the pot. Eat it. Eat it

Cooking tips:1. If you like garlic, you can put more. I usually put more than half of it. 2. It's best to choose medium and thin onions. It's best to use only scallion white. You can also put more of the ones you like. I prefer the ones inside. There are skills in making delicious dishes.