It's also a very good side dish on the holiday table, so you should learn it well, and the guests at home will miss it, so as to be praised. kung pao chicken is mixed with many flavors, such as litchi flavor, hot and sour flavor, sweet and sour flavor, which is imperceptibly sweet but not greasy. Don't say anything. Today, Grandpa will take you to kung pao chicken in the kitchen. I hope you have a good time ~ Chicken wings, peanuts, cucumbers, carrots, ginger, garlic, red pepper, rice wine, soy sauce, soy sauce, white sugar, corn starch, salt, sesame oil and vegetable oil.
The first step is to bite peanuts in a microwave oven for 3-5min, cool them, peel the chicken wings, peel and remove the bones, and dice the cucumber, pour in the peanuts and mix well, and you can eat them ~ spicy and tender, diced carrots, diced garlic and ginger, sliced red peppers, sliced chicken with rice wine, soy sauce and tapioca starch, and mix well for reservation.
Step 2: Mix fish juice, rice vinegar, soy sauce, white sugar, tapioca starch salt water, and put it out for quick fire until the meat is pink and white. Add diced carrots, stir fry until raw, pour it into fish juice and mix well. Put it in a wok, add some oil, cook and peel peanuts, stir well (it is more crispy when added to the dish), and put it out for reserve.
Step 3: Finally, leave the bottom oil and saute the pepper granules (remove), add garlic, ginger and red pepper for saute, add the peeled peanuts of chicken, stir-fry evenly (it is more crisp when added to the dish), put them out and stir-fry until the meat is pink and white, add diced carrots, stir-fry until it is raw, pour in fish sauce, stir-fry diced cucumbers, pour in sesame oil, turn off the fire, pour in peanuts and mix well, then you can sit on the table and eat ~ kung pao chicken, which is spicy, tender, crisp and delicious,