It is relatively easy to make the crunchy peanut kernels in Kung Pao Chicken. Boil the raw peanuts in boiling water first, soak them for a while, and the top skin will be easy to peel off, and then shoot. After the pot is done, add some oil, drain the oil, and put the peanuts in the bag into it. Fry slowly over medium-low heat, rolling back and forth. When the peanut kernels become whiter and you can smell a fragrance, it's ok. To stir-fry peanuts, soak the raw peanuts in boiling water for 10 minutes, rub off the walnut skins, and purify the water. Use kitchen paper to absorb the water.

Put it in the pot over medium-low heat and gradually fry until there are no big bubbles and you can smell a fragrance. The peanut kernels must be cooled before they taste crispy. Peanuts must be put in at the end of cooking, just before the pot is ready. Wet the peanut kernels with a damp cloth and peel them or soak them in hot water to dry them, then roast the oil in a pot over medium heat. When it is about 30% hot, add the peanut kernels and fry them slowly over low heat. When the peanuts are slightly colored, take them out to drain away the oil and let them cool for later use. You can add a little pure grain wine when the peanuts are fried and just come out of the pan. After mixing well, the peanut kernels will be crispy and crispy.

The fried peanuts must be stir-fried before being taken out of the pan. This can maintain the crispy taste of the peanuts to the greatest extent. Fry the peanuts until they are crispy. They should not be too old. If they are too old, they will taste slightly bitter. If they are too tender, they will not be crispy enough. It is best if they are not too young. After frying, just put them on a plate and let them cool. Cut the chicken breast into small cubes and marinate it with salt, rice wine, light soy sauce, and five-spice powder for a while to infuse it with flavor. Then cut the carrots into dices and set aside the cucumber dices. Make it step by step, heat the oil in a pan, add the mushrooms and beef oil and sauté for three minutes. You can also add a little water, bring to a boil and stir-fry until cooked. Add the diced carrots and cucumbers and stir-fry together.

Then season with appropriate amount of sugar, salt, monosodium glutamate, Pixian bean paste, oil, spicy sauce, a little dark soy sauce for color, stir-fry until cooked, and finally add the cooled peanuts. Stir-fry for ten seconds and the peanuts are ready. Do not fry the peanuts for too long to prevent the peanuts from losing their crispy taste. Just take it out of the pan and put it on the plate. Kung Pao Chicken is a famous delicacy at home and abroad. Anhui cuisine, Sichuan cuisine, and Guizhou cuisine are all included in Baidu, but the raw materials and methods are different. The dish originally originated from the "Sauce-fried Chicken" in Anhui cuisine and is related to the "Paste Spicy Chicken" in Guizhou cuisine. However, it was improved and promoted by Ding Baozhen, the governor of Shandong and Sichuan Governor of the Qing Dynasty, and created an innovative dish "Gongbao Chicken". ".