Chicken breast (or boneless chicken leg)

Pixian bean paste

Water starch

refined sugar

Red pepper

Sichuan pepper

Cooking wine

soybean

Very pale blue.

peanut

Lettuce (authentic kung pao chicken can add this, others can choose by yourself)

Sichuan authentic kung pao chicken practice?

Dice chicken breast, lettuce (carrots and other ingredients with less water can be used instead), pepper and chopped green onion.

Sprinkle the salt evenly on the lettuce for later use (this is to make the lettuce tasty and crisp). Pour cooking wine, soy sauce and water starch (sweet potato starch is the best) into chicken, add a little sugar to taste, and adjust the humidity, not too dry or too thin. Pickling 1 min.

Fried peanuts when marinating chicken. Put peanuts into the pot to cool the oil, stir-fry constantly with low fire; Note that when the "Yi Yi" sound in the pot decreases, take the peanuts out of the pot and don't fry them for a long time.

Pour the oil into the pot, a little more oil. When the oil temperature is 80% hot, leave the fire and the pot, put the chicken in and sprinkle it quickly, get angry, and stir-fry over high fire until the chicken just changes color (pay attention to the oil! Another key point is that when the chicken slides, the oil temperature in the pot should not be too high, and it should be kept away from the fire until the chicken is scattered. This is the key to frying chicken. Leave a proper amount of oil in the pot, pour in chicken, dried pepper and pepper and stir fry, and add a proper amount of bean paste to stir fry (be careful not to stir fry the chicken for too long, but quickly). You can smell Sichuan food now (? ≦)

Stir-fry diced lettuce (don't stir for too long, keep it crisp), add peanuts and scallions and stir well.

Thicken with soy sauce (not too much, just color), water starch and sugar to taste. Thicken, make sure that every ingredient is covered with thin thickening. The steps of mixing sauce can be prepared in advance ~

Enjoy ((o(*? ▽? *)o)))