Chinese Food
Kung pao chicken (cashew)
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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.
Cooking ingredients
Cooking Steps
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.
