900 grams of boneless chicken breast (it is said that chicken leg meat was often used before, because chicken leg meat is more tender than chicken breast), 40 grams of dried red pepper and 75 grams of fried peanuts.

Composition:

2 tablespoons Zanthoxylum bungeanum, 2 shallots (diced), 1 protein, 2 tablespoons white powder, 2 tablespoons soy sauce, 1 teaspoon rice wine, 1/4 teaspoons minced garlic, 1 teaspoon sesame oil, half teaspoon sugar, 1 teaspoon white vinegar and 5 cups salad oil.

Production process:

1. Mix evenly with 1 egg white, 1/2 teaspoons of salt and 2 tablespoons of white powder to prepare "marinade" for later use. Then use soy sauce 1 tsp, rice wine 1 tsp, white powder water 1/2 tsp, sugar 1/4 tsp, salt 1/4 tsp, sauce color and white vinegar 1 tsp, and sesame oil 2.

2. Cut the chicken breast into cubes of about 1 cm. Stir the diced chicken with marinade and marinate for half an hour. After the diced chicken is marinated, heat 5 cups of salad oil, first pour the diced chicken into the pot and fry for half a minute.

Be careful not to fry the diced chicken for too long, so as not to fry the chicken too hard. After the chicken is fried until it changes color, take out and drain the oil for later use. Leave about 2 tablespoons of oil in the pot. After heating, put the cut dried peppers into a pot, stir-fry them with low fire, and then add the pepper particles and shallots to stir-fry until fragrant. After frying, put the diced chicken into the pot, stir-fry for a while, and then pour in the "comprehensive seasoning" to continue stirring.

4. Finally, add peanuts, stir fry a few times, and you can start the pot.

Features:

Guizhou famous dishes, golden color, fresh chicken, crispy peanuts, salty and slightly sweet and sour.

Recipe ingredients: 200 grams of lean pork, 20 grams of Sichuan pickled pepper (both bean paste and pepper paste can be used), 20 grams of sugar, 0/5g of vinegar/kloc-,0/5g of soy sauce/kloc-,0/.5g of refined salt/kloc-(used twice), and 0/g of monosodium glutamate/kloc-.

◆ Production process:

1. Cut the meat into 3 cm long filaments and paste it with a little salt and starch. Shred cucumber and chop onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.

2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, stir-fry pickled pepper (chopped), ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir-fry slightly, and cook just the right juice and chopped green onion, stir well.

Features: bright red color, sweet and sour, crisp outside and tender inside.

Raw materials:

250g pork tenderloin. Sugar 25g, flour 10g, Shaoxing wine 15g, sesame oil 10g, soy sauce 25g, vinegar 25g, onion 5g, cooked vegetable oil 750g (about 50g) and refined salt1g.

Production process:

Batch the meat into 0.5 cm thick chunks, chop them gently with a knife, replace them with domino pieces and put them in a bowl. Add 5g of Shaoxing wine and refined salt, and mix well with 25g of wet starch and10g of flour for later use. Soy sauce, sugar, Shaoxing wine, vinegar, wet starch 15g and water 25g are made into sweet and sour juice for later use. Heat the wok over medium heat. When the vegetable oil is 60% hot (about 150℃), put the pasted meat pieces in a frying pan and fry for 1 min, then take out the oil. When the oil temperature is 70% hot (about 175℃), re-fry 1 min, take out and drain.