food

Chicken breast 300g, fried peanuts 100g, freshly squeezed soybean oil, a handful of dried peppers, a section of onion, two cloves of garlic, a piece of ginger, soy sauce, sugar, rice vinegar, salt, cooking wine, chicken essence, corn starch, pepper and dried peppers 12.

working methods

1, cut the dried pepper into small pieces, catch it and remove the pepper seeds.

2. Part of the green onion is sliced, and the other part is cut into powder with ginger and garlic.

3. Cut the chicken into small pieces.

4. Add a little cooking wine, pepper and salt to the chicken, then add an appropriate amount of corn starch, and then add an appropriate amount of sesame oil, and grab it again.

5, add the right amount of water to the bowl, add the right amount of sugar, rice vinegar, soy sauce, starch, a little chicken essence, salt, and make a bowl of juice.

6. Add oil to the pot and heat it to 70% heat. Add the diced chicken and stir-fry quickly until cooked. Take it out of the pot for later use.

7. Leave the bottom oil in the pot, add pepper, dried pepper, onion, ginger and minced garlic and stir-fry until fragrant.

8. Add the fried diced chicken and turn well. Add the bowl of juice and stir fry.

9. Add the fried peanuts and chopped green onion slices, stir-fry evenly and take out the pot.

Second, kung pao chicken.

food

Two chicken legs, a little fried peanuts, a little onion, ginger and minced garlic, cooking oil, salt, soy sauce, pepper powder, cooking wine, starch, vinegar, sugar, pepper and dried pepper.

working methods

1, boneless chicken leg, diced, marinated with salt, soy sauce, soy sauce, pepper powder, cooking wine and dried starch for 15 minutes.

2, hot pot cool oil, saute shallots, ginger, garlic.

3. Stir-fry the marinated diced chicken together until the diced chicken is golden yellow.

4, soy sauce, cooking wine, soy sauce, water starch, vinegar, sugar into juice for later use.

5, wok hot, put oil, saute pepper and dried pepper.

6. Stir-fry onion, ginger and garlic together, and stir-fry diced chicken together.

7. Pour in the freshly prepared juice and cook until the soup is thick.

8. Add the fried peanuts and stir well.

Third, kung pao chicken.

food

Chicken breast, peanuts, onions, dried peppers, fresh soy sauce, sugar, vinegar, salt, starch, pepper, cooking wine.

working methods

1. Fry the peanuts for later use, and wash the chicken to remove the residual fat.

2. Break the chicken loosely. This step is indispensable, and the chicken will be smoother and tender.

3. Cut the chicken into 1 cm square pieces.

4. Add pepper, cooking wine, half a spoonful of salt and appropriate amount of starch to the diced chicken and marinate for 20 minutes.

5, the onion is cut into sections, and the dried pepper is cut into sections.

6, two spoonfuls of soy sauce, one spoonful of sugar, two spoonfuls of vinegar, add a spoonful of starch and mix well into juice, add salt as appropriate.

7, the pot is hot, add the right amount of oil into the diced chicken and stir fry.

8. Stir-fry the diced chicken until the color turns white and it is about 80% mature.

9. Add onion and pepper and mix well.

10. Stir-fry until the onion is cut. When the chicken is cooked, pour in the juice and stir fry quickly and evenly.

1 1, turn off the heat, add the fried peanuts and stir well.