Chinese Food
Kung pao chicken
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On the self-cultivation of a foodie, Gong Bao chicken is sweet and sour, spicy, tender and refreshing. There's no time to explain. I need to eat while it's hot -
Cooking ingredients
Cooking Steps
Step1:Wash and peel carrots and remove their heads.
Step2:Dice the carrot. Set aside.
Step3:Wash and dice the cucumber.
Step4:Prepare diced cucumber and carrot.
Step5:Dice the chicken breast.
Step6:Marinated chicken. Add a spoonful of cooking wine.
Step7:Add a spoonful of pepper.
Step8:Add half a spoon of salt and marinate for ten minutes.
Step9:Shelling peanuts.
Step10:Hot pot. Heat the next tablespoon of salad oil.
Step11:Stir fry the peanuts until they are slightly colored. Dish them out for later use.
Step12:Take the oil of fried peanuts and put the diced chicken directly. Stir fry until it's broken.
Step13:Serve the diced chicken.
Step14:Hot pot. Next spoon of salad oil. Heat. Add garlic, ginger and bean paste.
Step15:Turn the heat to stir fry the red oil.
Step16:Turn the diced chicken over high heat and stir well.
Step17:Take the prepared diced cucumber and carrot. Stir well.
Step18:Mix the sweet and sour juice - take an empty bowl and add a tablespoon of vinegar.
Step19:A tablespoon of sugar.
Step20:Soy sauce Zero point five Spoon. Stir well to get the sweet and sour juice.
Step21:Pour the sweet and sour juice into the pot. Continue to stir fry.
Step22:Add a spoonful of pepper. Stir well.
Step23:Add the prepared peanuts. Stir fry and collect the juice.
Step24:Do you think it's time to move?
Cooking tips:1. Stir fry bean paste on a small fire, because bean paste is easy to paste the pot. 2. Sugar vinegar soy sauce = 2-2-1. This ratio can get the most appropriate sugar vinegar juice. There are skills in making delicious dishes.
