material
200 grams of boneless diced chicken legs, 50 grams of diced carrots, 50 grams of fried peanuts with small red skins, 30 grams of diced green onions, 50 grams of Kung Pao juice, 2 grams of pepper and 3 grams of dried pepper segments.
working methods
1, put 500g of water in the pot to boil, add diced chicken legs and carrots, cook for 1 min, take out and drain for later use;
2. Put 30g oil (about two tablespoons) in the pot, heat it, then add pepper, dried pepper, diced chicken and diced carrot and stir-fry until the color of dried pepper becomes dark;
3. Add chopped green onion, peanuts and Kung Pao juice, stir-fry for 1 min, add a tablespoon of water, and simmer for 1 min to collect water.
Kung pao chicken practice two,
material
Chicken, cucumber, pepper, a little dried pepper, starch, cooking oil, bean paste, salt, chicken essence, soy sauce and pepper powder.
working methods
1. Dice chicken, add starch and mix well. Dice cucumber and pepper for later use.
2. Add cooking oil to the fire, add pepper powder and dried peppers when the oil is hot, and then pour the chicken into the pot and stir fry. After the chicken changes color, add a spoonful of bean paste and stir fry.
3. Put the cucumber and pepper into the pot and stir fry. Add soy sauce, chicken essence, salt and other seasonings, stir-fry a few times and take out the pot.
Practice 3, often eat kung pao chicken.
material
Diced chicken, cucumber, kidney bean, onion, tomato sauce, Chili sauce, pepper, soy sauce, potato powder, Shaoxing wine, garlic and oil.
working methods
1. Dice the chicken first, then marinate it with pepper, soy sauce, Shaoxing wine and potato powder, and leave it for about an hour.
2. Dice cucumber, onion and garlic.
3. Fry the diced chicken in the oil pan until golden brown, and take it out for later use.
4. Add appropriate amount of water, Chili sauce and tomato sauce and mix well.
5, pour a little oil, add garlic and stir fry. Then add onion, diced chicken and prepared sauce and stir fry.
6. Finally, add diced cucumber and thicken it with water made of white powder.
Practice 4, the improved version of kung pao chicken.
material
Chicken leg meat 150g, peanut kernel 50g, carrot 20g, green pepper and red pepper 10g, pepper 10g, dried red pepper 10g, sugar 20g, vinegar 15g, soy sauce 15g and oyster sauce.
working methods
1. Wash one chicken leg.
2. Tear off the skin, remove the leg bones and remove the grease as much as possible.
3. Cut the chicken leg into slightly larger dices.
4. Use a little refined salt, cooking wine and water starch slurry.
5. Add a little olive oil and mix well.
6. Stir-fry peanuts in the microwave oven for later use. For the details of frying peanuts in the microwave oven, please see 5 minutes to fry peanuts quickly without fire.
7. Cut onion, ginger and garlic into powder for later use.
8. Dice carrots, green peppers and red peppers respectively.
9. Heat the oil in the pot, add the peppercorns and stir-fry over low heat.
10. Add dried red pepper and fry until dark red.
1 1. Take out the peppers and dried red peppers and throw them away. This action should be fast, and the firepower can be minimized.
12.
13. Add Jiang Mo and minced garlic to make it very fragrant.
14. Slide the diced chicken into the pot.
15. Add a little Pixian bean paste and stir-fry red oil after discoloration.
16. Add carrots and stir fry slightly.
17. Cook the juice mixed with white sugar, vinegar, soy sauce, cooking wine, oyster sauce and water starch.
18. Add peanuts and stir well, then add diced green pepper and diced red pepper and stir well.
19. Sprinkle chopped green onion and mix well. Serve.