List of ingredients
Whole chicken leg 2 peeled peanuts 15g eggs 1 scallion 1 tender ginger 1 garlic cloves 3 dried peppers 4 pepper 8- 10 cucumber 1 3 cooking wine 1 tablespoon starch/kloc-0.
Cooking steps
Step 1
The main materials are ready;
Second step
Shred onion, slice garlic cloves, peel tender ginger and cut into small grains, cut dried pepper into sections, and dice cucumber for later use;
Third step
Boned chicken legs, soaked in clear water 1 hour to remove blood, and changed water halfway; Then drain the chicken leg and cut it into small pieces, add 3g of salt, starch, cooking wine and egg white, mix well, and marinate in the refrigerator for more than 2 hours, preferably overnight;
Fourth step
Heat the wok with a little oil, and stir-fry the peanuts until crisp and discolored.
Step five
Heat an appropriate amount of oil, stir-fry ginger, garlic and part of onion, and then stir-fry dried pepper and pepper;
Xu Xiang, the stock god, exposed the banker's law of washing dishes in prison. Keep these three points in mind. The ATM stock manager of A shares is Ding Xin.
Step 6
Then fry the chicken leg to pieces;
Step 7
Season with salt, sugar, vinegar, soy sauce, soy sauce and Chili powder;
Step 8
Stir-fry the diced cucumber, the remaining shredded onion and the fried peanuts, and then collect the juice slightly.
skill
1, good kung pao chicken must be chicken leg meat. Although boneless chicken leg meat is troublesome, it is far less delicious to cut than chicken breast meat. However, the muscle fat of chicken leg meat is moderate and the taste is elastic, which is really good material; 2. If you have pea powder at home, you can use pea powder instead of ordinary starch, which is closer to the authentic Sichuan formula; 3, the curing time should be enough, so that the diced chicken can absorb the seasoning and eat thoroughly; 4, it is best to peel peanuts by hand, fresh, and easy to fry to crisp.