Raw materials: leg meat150g, peanut kernel 50g, carrot 20g, green pepper and red pepper each10g; Zanthoxylum bungeanum10g; Dry red pepper10g; Onion, ginger and garlic;

Ingredients: 20 grams of sugar; Clear vinegar15g; Soy sauce15g; Oyster sauce; Pixian bean paste; Cooking wine; Refined salt; Water starch;

Practices and steps

1 Take a chicken leg, then wash the chicken leg with water, then tear off the skin of the chicken leg, then remove the grease, and cut the picked chicken leg into slightly larger dices; Use a little refined salt, cooking wine and water starch slurry; Add a little olive oil and mix well for use; Fried peanuts in microwave oven for later use.

2 Cut the onion, ginger and garlic into the final shape, then cut the carrot, green pepper and red pepper into diced shapes, then pour the oil into the pot, then heat it, add the pepper particles and fry it with low fire to make it fragrant; Add dried red pepper and fry until dark red; Take out the pepper and dried red pepper and throw them away. This action should be fast and the firepower can be minimized. Add the minced ginger and garlic and it will be very fragrant.

3 put the diced chicken into the pot, then start frying, wait until the diced chicken changes color, then add Pixian bean paste and fry it into red oil; Then add carrots and stir-fry slightly; Cook the juice mixed with white sugar, vinegar, soy sauce, cooking wine, oyster sauce and water starch; Add peanuts and stir-fry, then add diced green pepper and diced red pepper and stir-fry; Sprinkle chopped green onion and stir well.

4 Tips: 1. Be sure to use fresh chicken. Frozen chicken will lose a lot of water, which will make the finished product feel dry. Chicken leg meat is the best, followed by chicken breast. 2. Sizing the chicken first can remove fishy smell, taste and be tender and smooth, which is suitable for all kinds of meat. 3. Add a little olive oil or other oil and mix well. When you slide the diced chicken, it is easy to spread without touching the pot. This dish must be stir-fried with fire. Carrots, diced green peppers and diced red peppers can be left out. I put them in order to let my son eat more vegetables and match colors. 6. Dry red pepper can be cut into pieces before frying. I'm afraid it's too spicy, so I put it in the pot. Even so, it's very spicy. 7. This method can be used to make diced pork, diced diced diced diced pork, diced diced tofu, etc.

The traditional practice in kung pao chicken is to only use diced chicken and peanuts. Later, people gave it more contents to make this dish more nutritious and pleasing to the eye, such as adding diced carrots and cucumbers. I added carrots, green peppers and red peppers here, so is the improved kung pao chicken more attractive?

6 Some restaurants write kung pao chicken as "Kung Pao Chicken", which is the mistake that you will make if you don't know the origin of this dish. Kung pao chicken was created by a chef in Ding Baozhen, and Ding Baozhen was born in Pingyuan (now Zhijin), Guizhou Province. He was a scholar with a clear Xianfeng and paid attention to cooking. When he was governor of Shandong Province, he hired dozens of famous chefs as chefs, and often invited people to fry diced chicken. After being transferred to the governor of Sichuan, he introduced this dish to Sichuan, combined it with the spicy custom of Sichuan, and improved it to entertain guests, which was very popular. Because Ding Baozhen was named Prince Shaobao (honorific Gong Bao) in Qing Dynasty, this dish was named "kung pao chicken", which is the origin of this dish.

Second, the practice of mushroom chicken slices

Raw materials: chicken breast; 5 dried mushrooms; A little peas; Carrots 1 root; Onion; Ingredients: cooking wine; Dry starch; Salt; Sugar; Chicken essence;

Nutrition: Chicken is high-quality protein, mushrooms are fungi, peas are rich in lysine, carrots are rich in carotene, and the methods and steps are obtained in one dish.

1 Dried mushrooms are soaked in water, and the water for soaking mushrooms is filtered for use. Some of them are blended into starch for thickening, and some are used when cooking. Wash peas, blanch in boiling water pot for 20 seconds, take out, shower and drain for later use.

2 Slice the chicken breast, put it in a bowl, first pinch it evenly with a little salt, then pour in cooking wine and dry starch and mix well, and finally pour in a spoonful of cooking oil and mix well. After peeling and washing carrots, cut them into rhombic pieces. Slice the soft mushrooms for later use.

Add oil to the wok, heat the oil into the onion and saute until fragrant, then remove it and throw it away. Turn off the fire until the oil temperature drops to warm, pour in the chicken slices and stir fry quickly until the surface becomes discolored. Add carrot slices and stir-fry a few times, then add mushroom slices and stir-fry a few times.

4 pour in a little remaining mushroom water, boil it, add peas and chicken slices, add salt, sugar and chicken essence, stir-fry quickly, and pour in water starch to thicken it.