Kung pao chicken is a very common dish. It tastes sweet and sour. The meat is fresh and tender. It's the best for bibimbap. I wish I could have two bowls of rice at a time. Kung pao chicken is delicious but not easy to make. Backstage mothers always say they can't figure out the proportion. The taste is always wrong today. I'll tell you about the technique. 2 minutes to learn the proportion of ingredients. Let you make sweet and sour kung pao chicken. One soy sauce, two vinegar, one cooking wine, one sugar and a little water starch. The perfect bowl of juice is right. This knowledge should be remembered
Step1:Wash the chicken leg, remove the bone and cut into diced meat. Add black pepper, salt, soy sauce, cooking oil and water starch and mix wel
Step2:Add cooking oil and equal amount of red oil into the pot. Add dried pepper, pepper, ginger slices and garlic cloves to stir fry for fragrance. Pour in chicken. Stir fry after one side solidifies
Step3:Mix a portion of soy sauce, two portions of vinegar, one portion of cooking wine, one portion of sugar and a proper amount of water starch into a bowl of juice. Add in the scallion and half of the bowl of juice, stir fry, then add in the peanuts, red oil and the rest of the bowl of juice, stir fry evenly
Cooking tips:There are skills in making delicious dishes.