Kung Pao Pork Dice is a famous traditional Sichuan cuisine that originated from Xue Fucheng, the palace chef of the Qing Dynasty. It is said that in the late Qing Dynasty, Xue Fucheng was given the title "Gongbao" by the emperor because of his unique cooking skills and taste. His specialty dish is Kung Pao Pork, and the name of this dish comes from this.

Materials of Kung Pao Pork

The materials required to make Kung Pao Pork are as follows:

Lean Pork

Peanuts

Green garlic

Ginger

Garlic

Dried chili pepper

Zanthoxylum bungeanum

Cooking wine

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Soy sauce

Salt

Sugar

Cooked flour

Salad oil

Kung Pao Pork How to make diced Kung Pao Pork

The following are the detailed steps for making Kung Pao Pork Diced:

1. Preparation

Cut the lean pork into small dices, add cooking wine, Mix soy sauce, salt, sugar and cornstarch and marinate for 10 minutes. Fry the peanuts until cooked and set aside. Cut green garlic into sections, mince ginger and garlic and set aside.

2. Stir-fry diced pork

Heat the salad oil, add dried chili pepper and Sichuan peppercorns and sauté until fragrant, add marinated diced pork and stir-fry until it changes color, remove and set aside.

3. Stir-fry the ingredients

Add the ginger and minced garlic to the pot and stir-fry until fragrant. 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 taste, stir-fry evenly.

5. Add green garlic

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

How to eat Kung Pao Pork

Kung Pao Pork can be eaten with rice or pasta, or can be enjoyed as a side dish with beer or liquor. Kung Pao Pork is spicy, delicious and fragrant. It is a delicacy not to be missed.

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Kung Pao Pork is a leader in traditional Chinese Sichuan cuisine. Its unique taste and historical origin are amazing. It takes patience and skill to make Kung Pao Pork, but once you taste its deliciousness, it's all worth it.