material

3 purple eggplant, pork belly, onion, ginger and garlic, 1 green pepper,

1 tbsp sweet noodle sauce, 1 tbsp soy sauce, 1 tbsp sugar, salt and a little vinegar.

working methods

1. Wash eggplant, cut into hob blocks, add a little salt, stir well, and marinate for about 10 minutes;

2. Squeeze out the brine for later use;

3. The older the eggplant, the darker the water, and the eggplant is still tender at this time;

4. Slice pork belly, chop garlic, cut green pepper into hob blocks, dice onion and slice ginger for later use;

5, from the pot, stir-fry pork belly in hot pot with cold oil, don't put too much oil, pork belly will produce oil;

6. Stir-fry the pork belly until the surface is golden, spit out the oil, add the minced onion and ginger, and stir-fry over medium heat to give a fragrance;

7. Add eggplant pieces and stir well. Each eggplant can be covered with a layer of oil, so that the oil in the eggplant will not disappear;

8. Add 1 tbsp sweet noodle sauce and stir well;

9. Add soy sauce and stir well;

10, add 1 teaspoon sugar, stir well, add a little hot water, not too much, and then stir well;

1 1, cover the pot and stew for 3 or 5 minutes, depending on how much hot water you add;

12, when the water is almost dry, open the lid, stir-fry evenly, add minced garlic and pepper, change the fire, and stir-fry continuously to collect juice;

13, when the juice is almost used up, add a little salt and stir well. Pay attention to the amount of salt, don't forget that we added sweet noodle sauce and soy sauce;

14, finally drop a few drops of vinegar, stir fry evenly, turn off the fire and start the pot.

Winter Home Cooking: kung pao chicken

material

Chicken breast 200g, peanut kernel 100g, seasoning: sugar 7g, soy sauce 10ml, water starch 10ml, pepper 3g, Jiang Mo 3g, garlic 3g, onion 20g, cooking wine 5g, salt 5g and dried pepper 20g.

working methods

1. Wash and air-dry the chicken breast, cut it into squares 1.5cm square, add starch and soy sauce, and marinate for 20 minutes. Wash the scallion and cut it into small pieces with the length of 1cm. Cut off both ends of dried peppers and remove pepper seeds.

2. Put the starch, soy sauce, salt, sugar and cooking wine into a small bowl and stir evenly to make a sauce.

3. Heat the oil in the pot with medium heat. When it is 30% hot, add peanuts and fry over low heat until it becomes slightly discolored. Take it out and drain it for later use.

Continue to heat the oil in the hot pot with medium heat. When it is 60% hot, add the marinated diced chicken, stir fry quickly until it is scattered, and oil it for about half a minute. When the chicken is cooked, remove and drain the oil.

5. Leave the bottom oil in the pan, heat it, add pepper and dried Chili, stir-fry over low heat, then add onion, Jiang Mo, garlic and diced chicken, stir-fry for a while, and finally add the sauce. When the soup thickens, add peanuts and stir-fry several times.

skill

1. The frying time of peanuts should not be too long, and the color can be slightly changed, and then the color will be slightly deepened after being taken out and cooled.

2. The fried peanuts must be put in before they are out of the pot to keep the crispy taste of peanuts.