Seasoning: 5g of light soy sauce, 3g of cooking wine10g, 3g of salt, proper amount of sugar, 5g of water bean powder15g, 20g of dried pepper, proper amount of Jiang Mo, proper amount of vinegar, and 0/5g of scallion/kloc-0.
Practice steps:
1, first cut off the scallion and minced garlic, cut a small amount of ginger slices, and dice the chicken leg.
2, then add chicken leg meat, salt, water bean powder, grab evenly, put in soy sauce and grab evenly and marinate.
3. Then add the light soy sauce, vinegar, white sugar and water bean powder, and stir well.
4. Add cooking oil, chicken leg, onion and minced garlic, and stir well.
5. Then, pour in garlic sprouts, sauce and dried peppers, and stir well.
6. Then pour in the right amount of fried peanuts to get out of the pot.
7. Final kung pao chicken finished product drawing.