Kung Pao Chicken ingredients:

Main ingredient: tender chicken breast 250.

Seasoning: peanut rice, sugar, vinegar, soy sauce, monosodium glutamate, broth, wet starch, peppercorns, ginger, garlic, minced scallions, salt, soy sauce, cooking wine.

Features of Kung Pao Chicken:

Kung Pao Chicken is a famous traditional Sichuan dish. It is made of diced chicken, dried chili peppers, peanut rice and other fried. Legend has it that it was created by Ding Baozhen's family cook at the end of the Qing Dynasty and got its name. Characterized by fresh and tender, spicy but not dry, slightly sweet and sour flavor.

Ding Baozhen is Guizhou Pingyuan (now Zijin) people, the Qing Xianfeng bachelor's degree, pay attention to cooking, when he was governor of Shandong, had hired dozens of famous chefs for the home cook, treats are often "fried chicken" a dish. After transferring to the governor of sichuan, this dish will be introduced to sichuan, and sichuan spicy customs, and improve, this feast, doubly popular. Later, the cooking method was leaked out and adopted by restaurants. Ding Baozhen was once appointed by the Qing Dynasty as the Crown Prince Shao Bao (honored as Gongbao), and this dish was named "Gongbao Chicken". It is now popular all over the country. The varieties vary slightly from place to place, and there are Kung Pao Pork Dings, which evolved from diced chicken to diced meat, and so on.

Teach you how to do kung pao chicken, how to do kung pao chicken is delicious

Take tender chicken breast, the meat will be patted loose, graved on the 3 mm square cross pattern, and then cut into 2 cm square pieces, add salt, soy sauce, wet starch and mix well. Stir-fry the peanut rice and let it cool, then peel it. Cut the dried red chili peppers into 2-cm-long pieces. Sugar, vinegar, soy sauce, monosodium glutamate, broth, wet starch together in a bowl into a gravy. Net pot with bottom oil hot, first into the pepper, fry the aroma after fishing pepper, into the dry red pepper section quickly fried into brown-red, into the chicken diced fried, cooking wine fried, and then add ginger, garlic, green onion stir-fried flavor, speed pouring into the seasoning gravy, juice boiled to join the peanut rice, upside down to stir-fry evenly into the.

Fish spice shredded pork practice details cuisine and efficacy: Sichuan

Fish spice shredded pork production materials:

Main ingredients: 250 grams of pork shanks, 100 grams of tender bamboo shoots, 1 egg, 15 grams of sugar, 15 grams of vinegar, 200 grams of oil, 10 grams of sesame oil, monosodium glutamate 2.5 grams of soy sauce 10 grams of salt 5 grams of Sichuan Pixin soybean paste 10 grams of wine 5 grams of water starch 15 grams of water starch, water starch 15 grams of water starch 15 grams of water starch.

Teach you how to do fish-flavored shredded pork, how to do fish-flavored shredded pork is delicious

Version I:

Raw materials

250 grams of pork, 100 grams of tender bamboo shoots, 1 egg, 15 grams of sugar, 15 grams of vinegar, 200 grams of oil, 10 grams of sesame oil, monosodium glutamate 2.5 grams of soy sauce 10 grams of salt 5 grams of Pixian soybean paste 10 grams of Sichuan, 5 grams of wine, water starch 15 grams, water starch 15 grams of soy sauce, 10 grams of soy sauce, 5 grams of wine, 10 grams of soy sauce. grams, 15 grams of water starch, pepper, green onion, ginger each a little.

Method

(a) the pork cut into 6 cm long, width and thickness of 0.2 cm of silk, with wine, salt and mix well, into the beaten egg, cornstarch paste. Another sugar, soy sauce, vinegar, monosodium glutamate, water raw flour mix in a small bowl to be used.

(2) pan burned to sixty percent heat, put the raw oil, then pour into the shredded meat stir fry, depending on the blood end of the pan into the funnel, drain the oil. The bottom of the pot to leave the remaining oil, the next onion, ginger, soybean paste together with the flavor of the stir-fry, put bamboo shoots, at the same time the shredded meat into the pot to stir-fry and, followed by a small bowl of seasoning poured into the pot, stir-frying a few times quickly, add monosodium glutamate hooked on a thin thickening, sprinkled with pepper, poured with sesame oil to start the pot to fill the pot.

Version 2:

◆ Ingredients:

Pork 350g. 100g of sliced water chestnut, 25g of water fungus, 15g of pickled chili peppers. 3g of salt, 5g of ginger, 10g of garlic, 10g of green onion, 50g of vegetarian oil, 10g of soy sauce, 5g of vinegar, 15g of sugar, 1g of monosodium glutamate, 25g of soybean flour.

◆ Production process:

Pork cut into long about 7 cm, 0.3 cm thick silk, add salt, water soybean flour mix. Orchid slices, fungus washed, cut into julienne, pickled red pepper chopped fine; ginger, garlic finely chopped, green onion cut into flowers. With soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, salt to thicken the sauce. Frying pan on a high flame, put the oil is hot (about 180 ℃), under the shredded meat stir-fried loose, force mouth pickled chili, ginger, garlic stir-fried flavor, and then put. Fungus, orchid slices, green onion stir fry, cook the gravy, quickly turn over the pot to plate that is complete.

Version 3:

Materials: 200 grams of lean pork, 20 grams of Sichuan pickled chili pepper (bean paste, chili paste can be), 20 grams of sugar, 15 grams of vinegar, 15 grams of soy sauce, 1.5 grams of refined salt (divided into two times), monosodium glutamate (MSG) 1 grams of wine, 15 grams of cooking wine, 25 grams of water starch (divided into two times), cucumbers, 100 grams of (yucca, persimmon pepper, and so on, can be), 50 grams of hairy fungus, 50 grams of water. 50 grams of green onion, ginger and garlic **** 50 grams of peanut oil 50 grams.

Production: 1. cut the meat into 3 cm long julienne, with a little salt and starch slurry over . Cucumber shredded, chopped green onion, ginger and garlic . Sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate, water starch on the juice to be used. 2. pot of hot , the oil into the pot, shredded meat into the pot to stir fry, and then pickled chili pepper (chopped fine), ginger and garlic into the pot to stir-fry until it is fragrant and then put the cucumber and wood mushrooms into a little stir fry, cooking into the good juice and green onions, stir-fry can be.