Today, this Kung Pao diced meat tastes different from the sweet and sour Kung Pao in the past. This is the earliest Kung Pao taste and the most original and pure taste. The taste of this dish is spicy, salty and slightly sweet. If you taste it carefully, it will have a slight vinegar smell. To put it bluntly, vinegar and sugar are rarely used, but they can't be used. It's as simple as that. For peppers, only dried peppers are used, without Chili noodles or red oil. Although the taste is simple, the more you eat, the more fragrant it is. Of course, it is more suitable to drink wine in moderation.

In fact, I have long forgotten this taste, because I have learned and eaten lychee for so many years. Until this time, I went to Chengdu and ate Kung Pao diced meat in a big restaurant. In an instant, my memory was restored. Let's share this most authentic method of making Kung Pao diced meat with you.

Ingredients: 200g of plum blossom meat (or tenderloin).

Ingredients: 70g of peanuts (peeled and fried).

Marinated meat seasoning: soy sauce 5g yellow wine 5g dry starch.

Flavor sauce: soy sauce 1 5g yellow rice wine15g white sugar, 5g salt1g dry starch.

Other condiments: vinegar 5g, dried pepper and pepper, onion, ginger and garlic.

Authentic kung pao diced meat:

1, cut the dried Chili into sections, remove the seeds, mix the sauce in a bowl, dice the onion, slice the ginger and garlic, and pour them into the sauce bowl and mix well when frying.

2. Dice the meat 1.5 cm, grab it evenly with 5g soy sauce and 5g yellow wine, sprinkle some dry starch and marinate.

3. Heat the wok, pour the right amount of oil, first fry the pepper in warm oil, and when the oil temperature rises, the pepper turns brown, and then fry the dried pepper until brown.

4. Stir-fry the diced meat over high fire for about 40 seconds until it is 90% cooked.

5. Mix the onion, ginger, garlic and the sauce evenly, pour it into the pot and stir-fry until it is bright and oily.

6, finally pour 5 grams of vinegar, put peanuts and turn them evenly out of the pot.

Finished product drawing:

Making skills of Kung Pao diced meat:

There are not many places where diced meat can be directly fried. In the past, it was always the tenderloin, but now I feel that the tenderloin is not very good, and it is also difficult to bite after frying. Now I only love plum blossom meat, which is fat and thin, and the meat quality is particularly tender and excellent, because the fried diced meat in Sichuan cuisine is not all lean meat. Therefore, I suggest using plum blossom meat, but it is really impossible to use the tenderloin again, and it has to be a small tenderloin.

If you use chicken, it is kung pao chicken.

I don't want to talk about pepper and pepper. Of course, the higher the quality, the better. It is best to use Sichuan Chaotian pepper for pepper.

When mixing juice, the amount of salt must be less, because the meat has been marinated with soy sauce, and there is soy sauce in the mixed juice, so the amount of salt must not be more, 1 g is the limit.

This kung pao is different from the previous practice, which is to put onion, ginger, garlic and flavor juice together in the pot, and it tastes good.

Vinegar must be added last. In fact, 5 grams of vinegar is just a little bit. The purpose of adding vinegar at last is to improve the taste and fragrance. Don't put too much. If it tastes sour, it will fail.

In short, the taste of this dish is very subtle. At first glance, it is a salty taste, but the more you eat it, the more complicated and unusual it feels. This is the essence of compound taste.

Finally, let's talk about the color. The diced meat in the photo is a little red, but it's actually a sauce color, that is, the color is not so red, but a little black, so don't worry about the color.