The crispy peanuts in Kung Pao Chicken are relatively easy to make. First, boil the raw peanuts in boiling water for a while, and the skin on the top will be easily peeled off. Then, after the pot is cooked, add some oil, drain the oil, and put the peanuts in the bag. Slowly fry them in a small fire and roll them back and forth until the peanuts become whiter and can smell a fragrance, and it will be K. Stir-fry peanuts, soak raw peanuts in boiling water for 1 minutes, rub off the walnut skin, control the purification of water, and use kitchen paper to absorb water.

put it in a pot and fry it gradually with a small fire. You can smell a fragrance without a big bubble. Peanut kernels must be allowed to cool before they taste crisp. Peanuts must be cooked and finally put, that is, put after the pot is lifted. Rub peanuts with a wet cloth and peel them, or soak them in hot water to peel them and control them to dry. Then? Bake the oil in the pan with medium fire, put the peanuts in when it boils to 3% heat, fry it gradually with low fire until it is slightly colored, scoop up and control the oil to dry, and let it cool for later use; You can put a little pure grain wine when the peanuts are fried and just out of the pot. After mixing well, the peanuts will be crisp and crisp.

the fried peanuts must be stir-fried before they come out of the pot, which can maintain the crispy taste of peanuts to the greatest extent. Deep-fry peanuts until they are crisp, not too old. If they are too old, the taste will be slightly bitter. If they are too tender, the taste will not be crisp enough. If they are not old, it is best to put them in a plate and let them cool. And cut the chicken breast into small dices, marinate it with salt, rice wine, soy sauce and spiced powder for a while to make it tasty. Tangent diced carrots and diced cucumbers. Gradually make it, boil the oil from the pot, heat the oil and put it in the mushroom beef oil for three minutes. You can also add a little water and boil it until it is seven-cooked. Add the diced carrots and cucumbers and fry them together.

then seasoning, appropriate sugar, salt, monosodium glutamate, Pixian bean paste, oil consumption, spicy sauce, a little soy sauce and coloring, stir-fry until cooked, and finally put the cooled peanuts in the pan and stir-fry them for ten seconds. Do not stir-fry the peanuts for too long to prevent them from losing their crispy taste. Just put the plate out of the pot. Kung Pao Chicken is a famous specialty food at home and abroad. Anhui cuisine, Sichuan cuisine and Guizhou cuisine are all included in Baidu, but the raw materials and practices are different. This dish was originally related to the "Fried Chicken with Sauce" in Huizhou cuisine and the "Fried Chicken with chili pepper" in Guizhou cuisine, but it was improved and promoted by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty to create an innovative dish "Fried Chicken with Palace".