material

3 purple eggplant, pork belly, onion, ginger and garlic, 1 green pepper,

1 spoon sweet noodle sauce, 1 spoon soy sauce, 1 spoon sugar, proper amount of salt and a little vinegar.

working methods

1. Wash eggplant, cut into hob blocks, add a little salt, stir well, and marinate for about 10 minute;

2. Squeeze out the brine for later use;

3. The older the eggplant, the deeper the water, and the eggplant is still tender at this time;

4. Slice pork belly, chop garlic, cut green pepper into hob blocks, dice onion and slice ginger for later use;

5, from the wok, hot pot cool oil and then stir-fry pork belly, don't put too much oil, pork belly will produce oil;

6. Stir-fry the pork belly until the surface is golden, spit out the oil, add the onion and ginger, and stir-fry the fragrance over medium heat;

7. Add eggplant pieces and stir well. Every eggplant can be stained with a layer of oil, and there will be no situation that the eggplant will disappear after cooking;

8. Add 1 spoon of sweet noodle sauce and mix well;

9. Add soy sauce and stir well;

10, add 1 teaspoon sugar, stir well, add a little hot water, not too much, and stir well again;

1 1, cover the pot and stew for 3 or 5 minutes, depending on how much hot water you add;

12, when the water is almost dry, open the lid, stir-fry evenly, add minced garlic and pepper, change the fire, and stir-fry continuously to collect juice;

13, when the juice is almost collected, add a little salt and stir well. Pay attention to the amount of salt, don't forget that we added sweet noodle sauce and soy sauce;

14, finally drop a few drops of vinegar, stir fry evenly, turn off the fire and start the pot.

Winter Home Cooking: kung pao chicken

material

200 grams of chicken breast, peanut kernel100g, seasonings: 7 grams of sugar, 0/0ml of soy sauce/kloc-0, 3g of water starch10ml, 3g of pepper, 3g of Jiang Mo, 3g of garlic, 20g of onion, 5g of cooking wine, 5g of salt and 20g of dried pepper.

working methods

1. Wash and dry the chicken breast, cut it into small squares 1.5cm square, add starch and soy sauce, and marinate for 20 minutes. Wash the green onions and cut them into small pieces 1cm. Cut off the ends of the dried pepper and remove the pepper seeds.

2. Add starch, soy sauce, salt, sugar and cooking wine into a small bowl and mix well to make seasoning juice.

3. Heat the oil in the pot with medium heat. When it is 30% hot, put the peanuts in and fry them on low heat until they change color slightly. Take out and drain the oil for later use.

4. Continue to heat the oil in the hot pot with medium heat. When it is 60% hot, put the pickled diced chicken in, stir fry quickly until it is scattered, and oil it for about half a minute. When the chicken is cooked, take it out and drain the oil.

5. Leave the bottom oil in the pan, heat it, add the chili and dried chili, stir fry with low fire, then add the onion, Jiang Mo, garlic and diced chicken, stir fry for a while, and finally add the sauce. When the soup thickens, add peanuts and stir fry a few times.

skill

1. The frying time of peanuts should not be too long. You can change the color slightly, and then the color will be slightly deepened after taking out and cooling.

2. The fried peanuts must be put in before the pan to keep the crispy taste of peanuts.