Tips on making Kung Pao Chicken. Why is "Kung Pao Chicken" called "Kung Pao Chicken"?

In fact, the first two words "Government Report" refer to Prince Charming and the baby Ding Baozhen in the Qing Dynasty. Since he had already gone through chaos and had the title of "Prince Charming and Aoge", he was later called Ding Baozhen as "Ding Government"

Report", except for Cixi, I am not afraid of power.

According to legend, "Jiangbaoji Shiding" is a dish that was invited to serve as the new governor of Sichuan Ding Baozhen.

Ding Baozhen was so praised that she was named "Kung Pao Chicken".

Tips for making Kung Pao Chicken: 1. Cut the chicken breast into pieces with a hob, pat the grouse breast with a flower knife, then marinate and mix with light soy sauce.

2. Wash the dried chili peppers, cut off the stems and set aside; remove the minced garlic and peppercorns.

3. Heat the pot, stir-fry the marinated mushrooms and beef until cooked for 7 minutes, remove and set aside.

4. Use the remaining oil to stir-fry the dried chili until fragrant, then add the minced garlic and peppercorns and stir-fry. Finally, add the mushroom beef and stir-fry until the mushroom beef is fully cooked.

Before cooking, pat the chicken breasts loosely with a knife, then marinate with light soy sauce for 30 minutes.

Tips for resetting the condiments when making Kung Pao Chicken: put the chili pepper first and then the peppercorns, so that the flavor will be absorbed more easily.

The chili peppers commonly used in Kung Pao Chicken are dried small chili peppers to bring out the spiciness of the chili peppers.

Reset dry chili peppers and wipe them with a wet rag before frying to prevent oil from exploding.

The secret to making this home-cooked dish is to move quickly and not to overdo it with too much sauce.

Please note that the beef with mushrooms should not be fried for a long time to avoid aging of the chicken breasts.

@*Kung Pao Chicken is delicious, tender, spicy and goes well with meals.

It is a symbolic delicacy in Sichuan cuisine. It is dominated by chicken breasts cut into pieces and stir-fried with dried chili peppers.

How can we make this delicacy more accessible?

The answer is to pat the grouse breast with a flower knife before cooking; the order of condiments is to put the chili pepper first, then the peppercorns, so that the taste is spicy enough.