Chinese Food
Huangfeihong kung pao chicken
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Kung pao chicken is a famous Chinese and foreign traditional dish. The origin of this dish is related to fried chicken with soy sauce in Shandong cuisine and Hu spicy chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, governor of Shandong Province and governor of Sichuan Province in the Qing Dynasty, forming Gongbao chicken, which has been spread to this day. This dish is also classified as Beijing Palace cuisine. Later, Gongbao chicken has also been spread abroad. Kung pao chicken is made of chicken as the main ingredient, with peanuts, cucumbers, peppers and other auxiliary ingredients. It is red but not spicy, spicy but not fierce, spicy and strong, and its meat is smooth and crispy. Because of the spicy taste, the tender chicken and the crispy peanut.
Cooking ingredients
Cooking Steps
Step1:Tips - yellow and red peanuts are sold in supermarkets, which is the key to this dish.
Step2:1. Dice cucumber, carrot, red pepper, scallion, ginger and garlic. Open the yellow, red and peanuts for use.
Step3:2 dice the chicken. Add cooking wine, black pepper, five spices, salt and starch to marinate.
Step4:3 mix the juice with salt, sugar, vinegar, soy sauce and sweet potato starch.
Step5:Open fire and stir fry the chicken until it turns white. Add oil in the pot. Put in onion, ginger, garlic, dried pepper and Pixian bean paste in turn to stir fry the red oil.
Step6:Stir fry carrots and cucumbers in the pot, then put in chicken, yellow and red peanuts. Add in the mixed bowl of juice. Stir well.
Step7:Dish and ea
Cooking tips:Pixian bean paste has a salty taste, so it should be put less. There are skills in making delicious dishes.
