Analysis:

Kung pao chicken's approach

Ingredients: chicken breast

Accessories: peeled and crispy peanuts, blended oil, monosodium glutamate, dried peppers, pepper and salt.

White soy sauce, red soy sauce, cooking wine, sugar, vinegar, onion, garlic, ginger, fresh soup (water can be used instead, soup can be used if you want to taste better), and water bean powder.

Operation method: First cut the chicken breast into 2 cm cubes, add salt and white soy sauce and code it.

Red soy sauce and bean powder for later use. Second, cut the dried pepper and onion into small pieces, and slice the ginger and garlic.

Third, the endowment (that is, the hook owes, understand? ) Put white soy sauce, sugar, vinegar, monosodium glutamate, fresh soup and water bean powder into the bowl. Fourth, after the wok is finished, when the mixed oil is heated to 60%, add dried Chili and pepper to stir fry.

Immediately add a few yards of delicious diced chicken, stir fry, then add ginger and garlic slices and onion segments, stir fry for a few times and then add them.

Cooking wine, purple juice peanuts, juice from the pot and bright oil, ok.

Note: The diced chicken should be the same size. Dried peppers and prickly ash should not be fried too much, so as not to lose their spicy characteristics.

The mixed juice should be wider, because peanuts should be added when cooking, otherwise the diced chicken will be too dry after cooking.

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