kung pao chicken's practice

Wash the chicken breast, drain it, pat it slightly with the back of a knife, then draw a shallow crisscross knife on the surface with a sharp knife, and finally cut it into diced meat of about 2 cm.

One tablespoon of starch, one tablespoon of soy sauce and one teaspoon of sesame oil, and mix it into starch slurry.

Pour the diced chicken into the starch slurry and marinate for 2 minutes. Cut onion, slice ginger and garlic, tear dried pepper into sections by hand, wrap pepper in kitchen paper and rub it gently. In addition, prepare fried peanuts, heat the pan, put oil, add diced chicken, stir-fry until cooked, remove and drain oil.

Take another bowl, add a spoonful of white sugar, two spoonfuls of chicken soup (without water), one spoonful of soy sauce and one spoonful of balsamic vinegar. Stir-fry pepper until it becomes discolored and fragrant, take it out (if you don't care about pepper, you can directly stir-fry it with pepper), stir-fry pepper, add onion, ginger and garlic, stir-fry diced chicken

after a little stir-fry, add the flavor juice from step 5, stir-fry quickly and evenly, collect the juice, add fried peanuts before taking out the pot, and turn off the heat after twice (add salt according to your personal taste)

1.

2. The flavored juice blended in proportion is sweet and sour, but you can also increase or decrease it according to your own preference.

3. Peanuts must be added before taking out the pot, or they will lose their crisp taste if they are soaked in the juice for a long time and stir-fried.

chili pepper diced chicken

Materials:

Onion, ginger, garlic, a lot of dried peppers, pepper, a little soy sauce, salt, sugar and vegetable oil

Practice:

1. Stir-fry onion, ginger and garlic in oil with low fire

2. Stir-fry chopped chicken until.