3g of chicken breast, 5g of peanuts, 2g of dried red pepper, 25g of water starch, 2g of clear soup and 8g of peanut oil.
Cooking method:
Dice chicken breast, add soy sauce, refined salt and cooking wine, and mix well with water and bean powder. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into a sauce. Cut the dried red pepper into 2 cm long sections. Deep-fry peanuts until they are brown-red. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn them over twice and serve.
production process
1. buy chicken legs and cut the meat into dices.
2. Wash the meat after cutting, add a little salt, pepper and yellow wine, and grab it evenly with your hands.
3. put a little starch and grab it evenly with your hands.
4. Leave it for a while (this method is called pickling or sizing, which can deodorize and taste the meat, and is suitable for all kinds of meat).
5. pour the oil into the pot.
6. put the diced chicken into the pot, fry for a while and take it out.
7. Pour Chili oil (or salad oil) into the pot.
8. add pepper and pepper (low heat).
9. Add the onion, ginger slices and garlic slices and stir-fry for a while.
1. Add the diced chicken.
11. Add wine and soy sauce (color).
12. add a little chicken soup.
13. Add a little salt, chicken essence, more sugar, and a little vinegar (this dish tastes slightly sour and sweet).
14. add a little starch and add fried peanuts.
15. add pepper and sesame oil, and take out.
2. main ingredient: pork belly.
Seasoning:
White sugar, monosodium glutamate, refined salt, chicken powder, pepper, aniseed, soy sauce and vinegar,
Preparation:
Step 1, cut the meat into small pieces of two centimeters square
Step 2, blanching for 2-2 hours.
Step 4,
Stir-fry the meat, pour in the meat, stir-fry until it is dry, add cooking wine, add salt, pepper, soy sauce and chicken powder, stir-fry until the sauce is red, add water, bring to a boil with high fire, simmer for 3 minutes to collect juice, and plate.