About the origin of kung pao chicken, it is generally believed that it was created by Ding Baozhen, governor of Sichuan in Qing Dynasty, and Ding Baozhen was from Niuchang Town, zhijin county, Guizhou. He accidentally fell into the water when he was a child and was rescued by a family by the bridge. Later, when I became an official, I remembered this and thanked him. The family served this dish. He thought it was delicious after eating it, so he popularized it. This is the real origin of this dish (recorded in Zhijin County Records). There are three other legends: First, Ding Baozhen was originally from Guizhou, and he was a scholar in Xianfeng period of Qing Dynasty. He was once the governor of Shandong and then the governor of Sichuan. He always likes to eat Chili, pork and fried chicken. It is said that when he was working in Shandong, he ordered his chef to cook such dishes as "Fried Chicken with Sauce", which was very appetizing, but it was not famous at that time. After being transferred to the governor of Sichuan, I went to eat kung pao chicken every time I met a banquet.

Let the chef stir-fry diced chicken with peanuts, dried peppers and tender chicken. The meat is tender and delicious, and it is very popular with guests. Later, because of his meritorious service in guarding the border and guarding against the enemy, he was named "Prince Shao Bao" by the court, known as "Ding", and the fried chicken diced by his chef was also called "kung pao chicken". Second, Ding Baozhen came to Sichuan to build water conservancy projects. People felt his virtue and presented his favorite fried diced chicken, named it "kung pao chicken". When Ding Baozhen was in Sichuan, he often visited incognito. Once I ate in a small restaurant, I ate diced Chili chicken fried with peanuts, which was called imitation by the chef and named "kung pao chicken".

Ingredients: 400 grams of chicken leg meat, 50 grams of fried peanuts, eggs 1 piece.

Accessories: 5 cloves of garlic, appropriate amount of starch, and 0/0 slice of dried pepper/kloc. Note: Ingredients can be made as appropriate.

Seasoning: 500g edible oil (actual dosage 50g), sesame oil 1 teaspoon, soy sauce 1 2 teaspoon, cooking wine 1 teaspoon, balsamic vinegar 1 teaspoon, refined salt1teaspoon, sugar 65438, monosodium glutamate.

Basic steps

1. Wash chicken, cut into pieces, marinate and mix with egg white, salt and starch.

2. Wash and chop garlic,

3. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil.

4. Leave a little oil in the pot, stir-fry the dried peppers until they are brown-red, then add the peppers and stir-fry the mixed diced chicken [1]

5. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.