This is Gong Bao's private kitchen. It is also good to say that Kung Pao Chicken is diced, which is a dish that chili pepper, the hometown of Kung Pao, wants to combine with the method of Shandong sauce explosion. It is far-fetched to say that it is a palace treasure. Kung pao chicken was created by Ding Baozhen in the Qing Dynasty, and was posthumously awarded as "Prince Shaobao" by the court, known as "Ding Gongbao", so the dish he created was called kung pao chicken, and Gong Bao here refers to the creator Ding Baozhen, that is, Ding Gongbao.
The so-called Gong Bao refers to Ding Baozhen's honor and official title. This man ruled Sichuan for ten years, with integrity and many achievements, and died in the eleventh year of Guangxu. In recognition of his achievements, the Qing government posthumously gave him the title of "Prince Taibao". Ding Baozhen always likes to eat the dishes with Chili and chicken stir-fried. When he was in Shandong, he often asked the chef to make the dishes with "Fried Chicken with Sauce", which was very delicious. After being transferred to the governor of Sichuan, he asked the chef to stir-fry diced chicken with peanuts and dried Chili chicken breast every time he met a banquet guest. The meat was tender and delicious, and it was very popular with the guests.
From then on, it became famous. Later, large and small restaurants improved the taste, adding peanuts and other ingredients. In the past, kung pao chicken was made of pure chicken, and there was no bottom oil left in the pot. After the oil was heated, dry peppers and peppers were added, and then stir-fried with small fire. Then add onion, ginger and garlic to make it big and fragrant, then add the fried diced chicken, stir-fry appropriately, add the previously blended sauce, and add cucumber and pepper.