Kung pao chicken is a traditional Sichuan dish. Stir-fried with diced chicken, dried peppers, peanuts, etc. Legend has it that it was named after the creation of Ding Baozhen's chef in Gongbao in the late Qing Dynasty. It is characterized by fresh and delicate fragrance, spicy but not dry, with a slightly sweet and sour taste.

Ingredients: 2 chicken legs

Accessories: green onion 1 root, 30 grams of fried peanuts (sold in supermarkets or vegetable markets, both in bulk and in bags)

Seasoning: 5g of ginger, 0g of garlic10g, 2g of dried pepper10g, 2g of pepper, 4g of salt, 5ml of soy sauce10ml, 5ml of cooking wine, 0g of sugar10g, and vinegar15g.

1, cut the chicken leg into the size of a thumb nail, add pea starch, soy sauce and cooking wine, mix well and marinate for ten minutes to taste.

2, garlic and ginger are cut into pieces, green onions are cut into small pieces, dried peppers are cut into sections, pepper granules, and crispy peanuts are appropriate.

3, against the bowl: add pea starch, salt, pepper, sugar, vinegar, soy sauce to the seasoning bowl.

4. Heat the pot and pour in the oil, but don't burn the oil too hot, otherwise the dried peppers will be easy to simmer, and the fire will be on the line. Add pepper and pepper at medium oil temperature, and add ginger and garlic slices to the wok.

At this time, we should pay attention to the color change of pepper. If the color is still red, it is not enough, and the spicy taste cannot be released. If the pepper is completely black, it will wither, and it is not a fragrance, but a paste. You need to wait until the pepper is half red and half black, and you can smell the spicy taste, even if it is good, you should immediately enter the next step.

5, add the chicken, at this stage, you can change from medium fire to large fire, and you don't need to fry for a long time. One of the mistakes that some novices are prone to make is that they always feel that the food is not cooked, so they must fry for a long time, so that the taste of the meat will be very firewood and not delicious. In fact, the meat of broilers is very tender, just fry it until it is completely discolored.

6. After the meat is fried and discolored, it is necessary to put in diced green onions. Similarly, don't fry for a long time. Just break the raw meat in a few seconds. The onions can be eaten raw, and they will be fried for a long time.

At this time, the taste of the chicken is still relatively weak, and it needs to be seasoned by pouring in the flavored juice before. It is still a big fire and stir-fry quickly and evenly. Wait until the soup becomes thick and rich and sticks to the chicken.

7. At this time, there is the last step, which is to add peanuts, then turn off the fire immediately and turn it over evenly. If peanuts are fried for a long time, they will become soft and taste bad.