Kung pao chicken is a traditional classic dish. It used to be a famous Sichuan dish. It was changed to Beijing Palace dish in Qing Dynasty. I'll improve it a little bit today. Replace peanuts with cashews. The nutritional value is much higher. Cashew is mainly composed of unsaturated fat. It is good for cardiovascular and cerebrovascular diseases.
Step1:Cut chicken breast meat into 1 cm diameter dice. Add starch and cooking wine, mix well and marinate for 10 minute
Step2:Sliced garlic and ginger. Sliced chili and scallio
Step3:Put more oil in the pot. Light the fire. Add ginger, garlic, dried chilli and prickly ash to fry
Step4:Control the dry water of chicken. Stir fry in small and medium heat until it turns whit
Step5:Add bean paste. Stir fry for 30 seconds
Step6:Put in the scallion sectio
Step7:Stir fry with salt, sugar, vinegar and soy sauce for 30 second
Step8:Put cashew nuts (cooked cashew nuts sold in the dried fruit area of the supermarket) into the pot before you start. Stir twice to get out of the pot
Step9:Sheng pa
Cooking tips:There are skills in making delicious dishes.