250g of chicken breast, 4 peppers, 6 red peppers, 50g of fried peanuts, 5g of salt, 5g of soy sauce 1 spoon, 5g of ginger, 5g of onion10g, 5g of garlic, 3g of cooking wine, 0g of sugar10g and 5g of pepper15g.

Deal_h3 ("Practice Steps")

1. Dice chicken breast, add proper amount of salt, cooking wine and dried starch, stir well and marinate for 5 minutes.

2. Cut the onion into particles slightly smaller than the diced chicken, cut the ginger onion into powder, and cut the green pepper into particles.

3. Prepare a clean bowl, put chopped onion and ginger into the bowl, and add half a teaspoon of salt, rice vinegar, soy sauce, sugar and water starch to make a sauce.

4. Heat the oil in the pot. The oil is cold, add pepper. When the chilies are fried until the color becomes darker, add dried chilies and stir-fry until fragrant, and then divide the diced chicken.

5. After the color of the diced chicken changes, add the green pepper, pour in the prepared juice, stir fry over high fire 1 min, and add the peanuts.

Deal_h3 ("Precautions")

1. Pepper powder can be used in the ingredients, because the step of frying peppers is very dangerous. If you are not careful, it will get old and splash out when you touch cold water. Pepper powder tastes good instead of pepper.

2, this dish is going to be on fire, stir-fried diced chicken won't last long, and it will get old after a long time.

3, chicken can choose chicken breast, however, with chicken leg meat is more delicious, tender, and the mastery of the heat is not very demanding.

How to cook in kung pao chicken is simple and delicious.

Kung Pao Chicken?

Deal_h3 ("food preparation")

250g of chicken leg meat, half of green pepper, half of red pepper, 60g of fried peanuts, 2 sections of green onion, 5g of garlic slices, 7-8 dried peppers, cooking wine 1 tablespoon, half of egg white, salad oil 1 tablespoon, 8ml of soy sauce, 3g of ginger slices, 2g of pepper and dried starch/kloc-0.

Deal_h3 ("Practice Steps")

1. Peel and boneless chicken legs and cut them into cubes. Add a proper amount of salt, pepper, cooking wine and cool dry starch, stir well and marinate for 15 minutes.

2. Cut onion into cubes smaller than chicken, slice or chop ginger and garlic, and cut red pepper into small pieces. Put onion, garlic and ginger in a bowl, add salt, sugar, rice vinegar, soy sauce, clear water, starch and sesame oil to make a sauce for later use.

3. Put a proper amount of oil into the pot. When the oil is three ripe, add the diced chicken and slide it. After the diced chicken changes color, remove it and control the oil.

4. Add a small amount of oil, add pepper when the oil is cold, stir-fry for fragrance, remove pepper, and add dried pepper to stir-fry.

5. After the pepper is fragrant, add diced chicken and green pepper, stir-fry evenly, then pour in the sauce prepared before, stir-fry evenly over high fire, and then pour in peanuts and stir-fry evenly, and serve.

Deal_h3 ('hint')

1, pay attention to the order of pepper and pepper, put pepper first and then pepper, otherwise it will not stimulate the aroma of pepper.

2. The oil temperature should be low when frying diced chicken. When the surface of diced chicken changes color, it can be served. Do not fry for a long time.

3. When curing chicken, add salt and stir first, and then add other seasonings to stir, which can make chicken more tender and smooth.