1, chicken sharp wings chopped in half, marinated in cooking wine for 10 minutes, boiled for 10 minutes plus a little salt and then set aside.

2, when the oil burns hot, add dried chili peppers, peppercorns, bean curd, ginger, garlic, sautéed and added to the prepared chicken wings big hot incense.

3, add the ingredients onion and green pepper, stir fry on high heat.

-Kung Pao Chicken

Great Chinese food, since the variety show in the restaurant, foreign friends on this also praised the delicious, Zhang Liang take hand dish

Main

Chicken breast 1 piece; cucumber 1/3 root; peanuts 1;

Supplement

Bean paste 2g (1/2 spoon)); soy sauce 1/2 spoon; white vinegar 1/2 spoon; Sugar 1g; dry chili 1g; ginger 1g; green onion 1g; cooking wine 2g; garlic 1g; starch 1g; white pepper 1g; pepper 1g; cornstarch 1g;

Chinese restaurant Zhang Liang's specialty dishes - Gongbao Chicken ding practice steps

1. Since the opening of the Chinese restaurant, the first meal made by Zhang Liang. It seems to be quite calm ah, really experienced! Manipulation is very skillful, very professional five-star hotel chef level.

2. Chicken breast diced, add wine, white pepper, starch, marinate for 10 minutes.

3. Heat the pan with oil, pour in the diced chicken and stir-fry until browned.

4. In a separate pot, add peppercorns, garlic, scallions, ginger, and dried chili peppers, and then add Pixian bean curd and stir-fry over low heat.

5. Pour in the chicken, continue to stir fry, cook the sauce (soy sauce, sugar, white vinegar to 1:2:2 modulation).

6. When the chicken is almost cooked, add the diced cucumber, cooked peanuts and stir-fry, then add the water starch hook, add salt to taste, and then you can put out of the pot.

Tips

1. chicken can use chicken breast or boneless chicken thighs, chicken breast is recommended to marinate ahead of time. 2. some bean paste has salt, and more salty, and then add salt to seasoning, to taste ahead of time oh! 3. peanut rice is recommended to be fried or roasted and then use it, so that it is more crunchy. 4. sauce should be adjusted ahead of time, and then poured in, so that seasoning is more uniform. 5. the sauce should be adjusted ahead of time, and then poured in, so that seasoning is more uniform. 6. the sauce should be adjusted ahead of time, and then pour in, so that seasoning is more even.

By understanding the practice of hot diced chicken, is not already hand itching ah, then quickly prepare to do it.