Stir-fried chicken with chestnuts 250g, chestnut meat 100g, 2 teaspoons of Shaoxing wine, soy sauce 1 spoon, onion, sugar, vinegar and sesame oil. (1) Put the chicken skin face down on the chopping board, pat it flat, chop it horizontally with a virtual knife for a few times (about 2/3 of the depth of chicken), then cut it into 1.5 cm square pieces, put it in a deep dish, add a little salt and Shaoxing wine, dilute it with raw flour water, and stir and size it. ② Put Shao wine, soy sauce, sugar, monosodium glutamate and vinegar into a dish, and mix with raw flour water to make sauce for later use. (3) Heat the pot, put the oil in, put the chicken pieces in the paste when they are five ripe, spread them out with chopsticks, and scoop them up with a colander. When the oil temperature rises to 70%, put the chicken pieces into the pot, pour in fresh chestnut meat, slide until the chicken turns white, then pour in the colander and filter off the oil. (4) Leave a proper amount of oil in the original pot, stir-fry the onion, pour the chicken pieces and chestnut meat into the pot, that is, add a proper amount of water to the sauce, pour it in, stir it constantly, and finally pour in sesame oil. Method of making sliced chicken: 1. Cut the chicken breast with an oblique knife, marinate it with salt, wine, corn flour and monosodium glutamate for 20 minutes, pour it into a 50% hot oil pan, cut it off, and take it out to drain the oil. 2. Shred onion, sliced carrot, shredded ginger and shredded celery. 3. Heat the oil pan, saute shallots, ginger and carrots, pour in chicken slices and celery, stir-fry until cooked, and add water and starch to thicken and serve. Fried Chicken with Auricularia auricula Ingredients: a handful of Auricularia auricula, a chicken, six or seven slices of ginger and two or three spoonfuls of black glutinous rice wine. Practice: Soak the auricularia auricula in warm water, wash and cut into pieces for chicken, and then add black glutinous rice wine to the pot for pickling, so that black glutinous rice wine will not touch the bottom of the top chicken. Cut ginger slices into thick shreds and sprinkle them on the surface of chicken pieces. After putting oil in the hot pot, pour in the fungus and stir fry, add salt and a little soy sauce (add some water if the fungus is dry), cover and stew for a few minutes, and stir fry until the fungus is slightly sticky (be careful not to stir fry too hard). Wash the pot, heat it with oil, then pour the chicken pieces in the pot together with black glutinous rice wine and shredded ginger into the pot, stir fry constantly, cover the pot and stew a little (pay attention to the black glutinous rice wine in the pot, don't stew it too dry, because the fungus needs to absorb water), add the fungus and salt and stir fry until the water is slightly dry before serving (don't stir fry too dry, be sure to bring vegetable juice to make it fragrant). Black glutinous rice wine's sweetness and wine flavor can make chicken more delicious, and Auricularia auricula can easily absorb black glutinous rice wine's sweetness, wine flavor and chicken flavor. The whole dish is refreshing, fresh and sweet, very nourishing and suitable for both men and women. Kung pao chicken, kung pao chicken is a traditional Sichuan dish. Stir-fried with diced chicken, dried peppers, peanuts, etc. Legend has it that it was named after the creation of Ding Baozhen, the chef of Bao Gong in the late Qing Dynasty. It is characterized by fresh and elegant fragrance, spicy but not dry, slightly sweet and sour. Ding Baozhen, a native of Pingyuan (now Zhijin), Guizhou Province, was a scholar in Xianfeng and paid attention to cooking. When he was the governor of Shandong Province, he hired dozens of famous chefs as home-cooked dishes, and often asked for a dish of "fried diced chicken" when entertaining guests. After being transferred to the governor of Sichuan, he introduced this dish to Sichuan, combined with the spicy customs of Sichuan, and improved it to entertain guests, which was very popular. The post-cooking method leaked out and was adopted by the restaurant. Ding Baozhen was once named the Prince of Shaobao (honorably called Bao Gong) in Qing Dynasty, and this dish was named "kung pao chicken". Now it has swept the country. There are slight differences in varieties from different places, such as Kung Pao diced meat, which turns chicken into diced meat. Ingredients: tender chicken breast 250. Seasoning: peanuts, sugar, vinegar, soy sauce, monosodium glutamate, broth, wet starch, pepper, ginger, garlic, chopped green onion, salt, soy sauce and cooking wine. Method: Take tender chicken breast, pat loose meat, put a 3 mm square cross pattern, then cut into 2 cm square pieces, add salt, soy sauce and wet starch and mix well. Stir-fry peanuts, cool, peel, and cut dried peppers into 2 cm long sections. Put sugar, vinegar, soy sauce, monosodium glutamate, broth and wet starch together in a bowl to make a sauce. Heat the base oil in the pan, first add pepper, stir-fry until fragrant, then take out pepper, then add dried red pepper and stir-fry until brown, add diced chicken and stir-fry until fragrant, then add ginger, garlic and chopped green onion, quickly pour in the sauce, and add peanuts into the juice and stir-fry evenly.

Hope to adopt