Kung Pao Chicken is made with chicken as the main ingredient and supplemented with peanuts, cucumbers, peppers and other auxiliary ingredients.

Red but not spicy, spicy but not strong, spicy and spicy, the meat is smooth and crispy.

Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts, it is suitable for all ages and is a traditional dish.

By Jin Yue’s mother Ingredients: 1 chicken breast, cooking wine, appropriate amount of pepper, appropriate amount of salt, a small amount of Pixian bean paste, appropriate amount of pepper, a small amount of star anise, 1 garlic clove, 2 ginger, 2 slices of vinegar, a small amount of sugar, a small amount of starch, a small amount of method. Steps 1. Cut the chicken breast into small pieces.

Make it smaller, add cooking wine, pepper and marinate for 20 minutes.

.

2. Fry peanuts in cold oil in a cold pot.

3. Dice carrots and cucumbers.

4. Prepare the sauce: blend cooking wine, vinegar, salt, sugar, pepper, salt and starch.

5. Prepare chopped green onion, star anise, peppercorns, garlic cloves and ginger.

6. Coat the marinated chicken pieces with egg white and stir-fry them in a pan until they change color.

7. Add star anise, peppercorns, ginger slices and garlic cloves to the pot and stir-fry.

8. After the aroma comes out, add Pixian bean paste and stir-fry. We don’t have Pixian bean paste at home, so adding Laoganma hot sauce will not produce the red oil effect.

9. Add diced carrots and stir-fry.

10. Add the diced chicken and stir-fry for a few times.

11. Finally add diced cucumbers and peanuts and stir-fry.

12. Thicken the gravy with the prepared sauce, put it into a plate, and sprinkle with chopped green onion.

----------Douguo Food, the largest food community and trading platform in the home kitchen field; 850,000 gourmet recipes for you to choose from. You can download the Douguo Food App in major application markets to view.