Kung Pao diced meat is a famous traditional Sichuan cuisine, which originated from Xue Fucheng, a court chef in Qing Dynasty. It is said that Xue Fucheng was awarded the title of "Gong Bao" by the emperor at the end of Qing Dynasty because of his unique cooking skills and tastes. His specialty is Kung Pao Diced Meat, from which the name of this dish comes.

materials of diced kung pao meat

the materials needed to make diced kung pao meat are as follows:

lean pork

peanuts

green garlic

ginger

garlic

dried pepper

pepper

cooking wine

soy sauce

salt

sugar < Stir-fry peanuts for later use. Cut the green garlic into pieces, and mince the ginger and garlic for later use.

2. Stir-fry diced pork

Heat salad oil, add dried pepper and pepper to saute until fragrant, add marinated diced pork, stir-fry until discolored, and take out for later use.

3. Stir-fry ingredients

Add ginger and minced garlic to the pan and stir-fry, then add the fried diced pork and peanuts and continue to stir-fry.

4. Seasoning

Add appropriate amount of salt, sugar, soy sauce and cooking wine to season and stir well.

5. Add green garlic

Finally, add green garlic and stir-fry for a few times.

How to eat Kung Pao Diced Meat

Kung Pao Diced Meat can be eaten with rice or pasta, or as a side dish with beer or white wine. Kung Pao diced meat tastes spicy and delicious, and its aroma is overflowing. It is a delicious food that can't be missed.

Ending

Kung Pao diced meat is the best of China traditional Sichuan cuisine, and its unique taste and historical origin are amazing. It takes patience and skill to make a kung pao diced meat well, but once you taste its delicious taste, everything is worth it.