Let me talk about the practice in kung pao chicken:
There are many practices in kung pao chicken, and here are two of them:
Ingredients: 200g of chicken breast (or two chicken legs), 2 cucumbers, a small plate of fried peanuts, cooking wine, soy sauce, sesame oil, sugar, Pixian hot sauce, minced garlic, salt, sesame oil and water starch.
1, cut the chicken into pieces (preferably 2 cm square diced), add cooking wine, soy sauce, sesame oil and sugar to taste;
3, hot pot hot oil, saute Pixian hot sauce, stir-fry the diced chicken for 3 minutes;
4. Add cucumber pieces, stir-fry over high fire for 2 minutes, and season with minced garlic, salt and sesame oil;
5. Stir-fry the water-drenched starch 1 min, and add the cooked peanuts;
6, immediately out of the pot and plate, you can eat.
In addition, it is a more authentic practice:
Ingredients: 200g of chicken (breast or drumstick), 50g of peanuts, 4 dried peppers, 20 prickly ash, garlic, soy sauce, vinegar, seasoning, fresh soup, ginger, onion, soy sauce, sugar and cornmeal.
1, pat the chicken loose first, and then change it to 1 cm square diced with a knife. Wash peanuts, fry them in oil pan until crisp, or fry them with salt until crisp and peeled. Dried peppers are pedicled and seeded, and cut into sections 1 cm long. Peel and slice ginger and garlic. Cut the scallion into small pieces.
2. Mix the diced chicken with salt, soy sauce and cornstarch water. Mix salt, soy sauce, sugar, vinegar, monosodium glutamate, cooking wine, raw powder water and soup into juice.
3. Heat the pan, add oil, and when it is half-cooked, stir-fry the dried Chili until it is brown-red, then add the pepper, and then stir-fry the diced chicken. At the same time, add the ginger, garlic slices and onion to stir-fry quickly, add the sauce and stir-fry, and add the crispy peanuts when you get out of the pan.
In addition, there are related videos on Baidu/u47 /u47/v_NDI5OTk4ODg.html