chicken (as food)

250 grams

Sichuan pepper

10 capsules

cucumber

2 pieces

dry red pepper

four

cooking wine

2 scoops

garlic

5 petals

peanut

20 grams

sugar

5 grams

salt

2 grams

dark soy sauce

1 spoon

carrot

1 root

Bell pepper

1 root

The practice of kung pao chicken without thickening.

Thaw the chicken breast, dice it, add a spoonful of soy sauce, half a spoonful of soy sauce, a spoonful of cooking wine, a proper amount of salt, sugar and pepper, and grab it evenly for later use.

Slice garlic and pepper, and dice carrots and cucumbers for later use. Stir-fried peanuts in oil and let them cool for use.

Stir-fry the vegetables in order: garlic cloves-dried peppers-diced chicken-diced carrots-green peppers-peanuts-diced cucumbers.

Stir-fry in the pan, stir-fry constantly in the middle, without adding any water until the juice is collected, and add chicken essence to get out of the pan.

Finished product o

Kung pao chicken without any water starch.