Kung pao chicken is great now, and enjoys a good reputation at home and abroad, and its position in the eyes of foreigners is quite high. This shows that good taste has no national boundaries and can be enjoyed everywhere. Therefore, it is necessary to learn to cook such home-cooked dishes and entertain relatives and friends. Kung pao chicken is a characteristic traditional famous dish. In fact, it has developed to the present, combining Shandong cuisine, Sichuan cuisine and Guizhou cuisine to finally form this compound taste, that is, the combination of spicy paste mouth and small litchi mouth. Spicy paste reflects pepper and pepper, and small litchi mouth reflects the sour taste at the entrance, and the sour taste after the sweet aftertaste is cooked. The tender chicken is accompanied by the crispy and wonderful taste of peanuts, which is unparalleled.

Such a classic home cooking, don't learn it quickly.

(1) Prepare three chicken legs (the chicken legs are firm and elastic to eat), remove the bones, cut them into cubes one and a half centimeters square, fry the peanuts in advance, and remove the red color. Buy onions with a thickness of almost 1 cm, and then cut them into sections with a width of 1 cm. Slice the ginger and garlic, and cut a handful of dried peppers into sections. The pepper is half of the pepper.

(2) Put the diced chicken into a bowl, add cooking wine and pepper, stir well, add a little salt, color with a little soy sauce, mix well again, add egg white (generally one third of an egg white), add water starch, stir well, and stir vigorously in one direction.

(3) Mix bowl juice: almost 5g less salt, two spoons of white sugar (the spoon is the stainless steel spoon used for drinking soup), three spoons of vinegar, two spoons of soy sauce, two spoons of cooking wine and three spoons of water starch, and mix well.

(4) Boil the oil in a pan at 40% oil temperature, pour in the diced chicken lubricating oil, and take out the oil control after changing color.

(5) Start cooking oil again, first put a handful of pepper, stir-fry and put pepper, stir-fry until fragrant, followed by putting onion (half), ginger and garlic slices, then add smooth diced chicken and stir-fry evenly, pour bowl of juice along the edge of the pot, stir-fry evenly again, add the other half of onion and peanuts and stir-fry evenly, and add a few drops of vinegar and a little red oil before taking off the pot.

Delicious kung pao chicken is ready. During the Spring Festival, it is also a good delicacy. I hope you like it.