Pork (lean) 300g Peanut kernels (fried) 150g

Eggs 30g

Substantial Ingredients

Soy sauce 8g Wine 3g

Vinegar 3g Salt 2g

Monosodium glutamate 1g Sugar 10g

Chili pepper (red, sharp, dried) 25g Peppercorn 10g

chili powder 1 g starch (corn) 3 g

5 grams of onion ginger 4 g

2 grams of garlic 50 grams of lard (refined)

Kung Pao diced pork steps

1. cut the meat into 1.2 cm square diced into the soy sauce (2 grams), cooking wine, cornstarch (1 gram each), half an egg, slurry, scrunch;

2. shallots cut open, cut into 0.8 cm section;

3. ginger cut into long, wide are 0.8 cm, about 0.1 cm thick slices; garlic along with its long cut into slices;

4. frying pan on the fire, add 10 grams of oil, peanut rice into the medium heat and stir-fry until ripe and crispy (do not fry burnt), put into the dish;

5. the onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, sugar, Starch into a bowl, mix into juice;

6. frying pan on the heat, add 40 grams of oil, add pepper, chili pepper, stir fry, until the pepper black, chili pepper purple, the meat into the stir fry;

7. and then add chili pepper with the stir fry, stir fry red oil, when the meat is ripe, pour the juice into the, stir fry evenly, then add peanuts, stir fry evenly to the plate