The dish of Kung Pao Chicken has long been popular all over the country. Through continuous improvement and improvement, it is more suitable for everyone's taste. The aroma is different in each region. Kung Pao Chicken uses chicken as the main raw material, adds peanuts, cucumber, chili pepper and other ingredients, and stir-fries it. After cooking, the Kung Pao Chicken is white and red in color, sweet but not irritating to the gastrointestinal tract, has a rich and mellow taste, and the chicken is tender and smooth.

Coupled with the crispy taste of fried peanuts, the more you eat, the more you like it, and you want to eat it again! It would be better to make this dish with chicken, because chicken tastes the most tender and smooth. , can be replaced with chicken breast. But chicken breast is very easy to fry, so be sure to control the doneness. The peanuts in this dish can be fried fried peanuts, or raw peanuts can be used. The fried peanuts have a crispy texture and are put in when taking them out of the pan. If it is raw peanuts, they need to be added in advance and cooked together with the chicken until they become fragrant and soft.

Be sure to add less tapioca starch when marinating chicken. Many people like to add a lot of tapioca starch. In fact, adding too much tapioca starch will affect the taste. If someone from the Sichuan-Guizhou area made this dish, they would definitely not have lost two tablespoons of Pixian bean paste. Pixian bean paste can make the whole dish look red and bright, making it more appetizing. How to make Kung Pao Chicken: Prepare the following foods: chicken, shallots, fried peanuts (or raw peanuts), Pixian bean paste, dried chili peppers, green onions and ginger.

In the first step, cut the chicken into cubes, add cooking wine, salt, onion and ginger and marinate for 10 minutes. During this ten minutes, cut the shallots into strips, remove the stems from the dried chili peppers and cut them into 2 sections. In the second step, after marinating for ten minutes, remove the mushroom beef, add tapioca starch and mix well. Take a bowl, add light soy sauce, vinegar and salt, ginger juice, sugar and rice wine to make a sauce that will be used later; the third step is to fry the diced chicken. Add some oil to the pot, add onion, dried chili pepper, ginger and garlic and sauté until fragrant. Don't forget to add two spoons of Pixian bean paste and stir-fry until it turns bright color. Then put the mushrooms and beef into the pot and stir-fry together.

The fourth step is to add peanuts. The mushroom and beef are fried and become more and more tender. Add the peanuts when it is about to be taken out of the pan. This preserves the crunchy flavor of the peanuts. Stir-fry and then remove from the pot. When frying diced chicken, be sure to use diced chicken. Don't fry it for too long, otherwise the chicken will age. If you want the Kung Pao Chicken to have a more interesting color and look more appetizing, you can add some cucumber or carrots as a hot pot garnish.

This dish is very suitable for people with weak health. Kung Pao Chicken was named after the title of a high-ranking official mentioned in the article. Kung Pao was the title of this high-ranking official, but later people misinterpreted Kung Pao Chicken as Gong Bao Mushroom Beef. The meanings of these two names are completely different. The latter one may deceive people into thinking that this is a stir-fried dish, but in fact, the original meaning is thousands of miles away.