Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day and has also been summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.
Kung pao chicken's approach, preparation materials:
Chicken breast: 1, cucumber: half root, carrot: half root, green onion: half root, peanut: 1, dried pepper: 5, edible oil: right amount, pepper: right amount, salt: right amount, soy sauce: 1 spoon, balsamic vinegar: 65430.
1. Prepare the required ingredients and clean them separately.
2, chicken breast with a knife cut into uniform size, thickness and width of about 0.3cm.
3. Put the peanuts in an oven at 150 degrees and bake them up and down for about 13 minutes. Take them out and remove the red skin outside.
4. Dice carrots and cucumbers separately for later use, and dice green onions for later use.
5. Add sweet potato starch, soy sauce, salt and a little water to the diced chicken, mix well and marinate for 3-5 minutes to taste.
6. Pour the right amount of cooking oil into the pot. When the oil is heated, add the onion and stir fry over low heat.
7. Add dried red pepper and pepper granules. Stir-fry for fragrance.
8. Add carrots and stir fry until the surface changes color slightly.
9. Add the marinated diced chicken and stir fry quickly.
10, stir-fry until the chicken surface turns white.
1 1, add balsamic vinegar and stir-fry a few times to taste.
12, add cucumber, peanuts and a little salt.
13, stir well, then turn off the heat and take out the pot.
Baidu Encyclopedia-kung pao chicken