2. Introduction to kung pao chicken:

Kung pao chicken is one of the six famous dishes in Sichuan cuisine and one of the most famous specialties in Sichuan. Kung pao chicken is red but not spicy, spicy but not fierce, with crisp meat and good taste, which is deeply loved by everyone.

According to legend, kung pao chicken was created by Ding Baozhen, the governor of Sichuan in the Qing Dynasty. It is said that he accidentally fell into the water when he was a child and was rescued by a family by the bridge. Later, he remembered it as an official and went to thank him. The family served this dish. After eating it, he thought it was delicious, so he promoted it and kung pao chicken spread it slowly.

3, kung pao chicken practice:

Ingredients: 300 grams of chicken (usually chicken breast or chicken leg), 50 grams of fried peanuts,

Accessories: cucumber, 20g of dried red pepper, 2g of pepper, 20g of soy sauce, Xixian bean paste, ginger slices, raw flour, one egg, onion, ginger grains, cooking wine and sugar (a little bit).

Steps:

(1) Dice all raw materials for later use. After diced chicken, add salt, white pepper, cooking wine, chicken essence and water starch, and marinate for a while;

(2) Stir-fry peanuts while marinating chicken, cool the oil in the pan, stir slowly with low fire, and stir constantly until crispy;

(3) Stir-fry the chicken with a little more oil. Slip the chicken and pour it into a colander to control the oil.

(4) Put a small amount of base oil in the pot, add Pixian watercress to stir-fry red oil, then add diced cucumber, diced carrot, peanuts and onion, stir-fry for a while, add white sugar and white vinegar (the amount is slightly more delicious), and finally add the diced chicken just now, stir-fry for a few times, and then put it on the plate (there is no need to put salt here, because it is delicious)