Kung pao chicken's production materials: ingredients: chicken legs or chicken breasts are diced in half a catty, and then evenly seasoned with a spoonful of starch and a half spoonful of salt; Stir-fry one or two peanuts, and cut three onions into sections about one centimeter long; Peel and dice the first two green bamboo shoots, then evenly mix in a teaspoon of salt and marinate; Four or five pieces of dried red pepper, a dozen pieces of dried pepper, a piece of garlic and a small piece of ginger are cut, and a tablespoon of soy sauce is taken.
Teach you how to make kung pao chicken and kung pao chicken delicious.
Put oil on the fire and heat it to 70%. Add dried chilli and pepper and stir-fry until golden brown.
Stir-fry the diced chicken until the surface turns white.
Dice the fish to the side of the pot, filter out the marinade of the green bamboo shoots, pour into the pot and fry for half a minute, then pour in the onion and fry for about one minute.
Stir-fry the three ingredients together until the diced meat is just cooked.
Add peanuts, cook in the juice, and shovel well before cooking.
Plate, serve, and then eat.