kung pao chicken is a very common home-cooked dish, with sweet and sour taste and tender meat, which is the best for bibimbap. I wish I could eat two bowls of rice at a time. Kung pao chicken is delicious, but it's hard to cook. There are always mothers in the background who say that they can't make this ratio, and the taste is always wrong. < P > Today! Bowl juice skills tell you! Learn the proportion of ingredients in 2 minutes, so that you can make a sweet and sour kung pao chicken smoothly!

one portion of soy sauce, two portions of vinegar, one portion of cooking wine, one portion of sugar, and a little water starch, so the perfect bowl juice is correct! This knowledge point must be remembered

Material:

A bowl of rice, a chicken leg, a proper amount of salt, 1g of peanuts, 1g of green onions, 5g of dried peppers, 5g of pepper, 1g of vinegar, 5g of soy sauce, 1g of garlic, 2g of red oil, 3g of ginger slices, 5g of sugar and a proper amount of black pepper

Steps:

1, chicken leg. Add cooking oil and the same amount of red oil to the pot, add dried chili, pepper, ginger slices and garlic cloves, stir-fry until one side is solidified, stir-fry

3, mix one part of soy sauce, two parts of vinegar, one part of cooking wine, one part of sugar and a proper amount of water starch into a bowl juice, add onion and half of the bowl juice, stir-fry and add peanuts. Stir-fry the red oil and the remaining bowl juice evenly, and you can

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