chicken breast

? of appropriate amount

Accessory scallion

? of appropriate amount

Fried peanuts

? of appropriate amount

Hot pepper segment

? of appropriate amount

Ingredients salt

? One third teaspoon

light soy sauce

? A spoonful

dark soy sauce

? Two teaspoons

Aromatic vinegar

? A spoonful

sugar

? Half a teaspoon

ginger juice

? of appropriate amount

mashed garlic

? of appropriate amount

chicken essence

? of appropriate amount

Starch water

? A teaspoon+a tablespoon.

Chinese prickly ash powder

? of appropriate amount

white pepper

? of appropriate amount

cooking wine

? of appropriate amount

? sour and hot

one's taste

fry

craft

Ten minutes

time consuming

simple

difficulty

? Steps of kung pao chicken's practice

shachihoko

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1

The raw material map is shown in the figure.

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2

Pat the chicken breast with the back of a knife and cut it into diced thumb nails.

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three

Use one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt and one teaspoon of starch, and marinate for ten minutes.

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four

Cut the onion into sections.

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five

Put oil in the pot, and stir-fry the diced chicken to white under 70% to 80% heat.

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six

Add dried Chili, onion and a teaspoon of pepper powder and stir-fry until fragrant.

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seven

Add the juice and stir-fry over high heat until it is sticky and dry.

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eight

Turn off the heat and mix in peanuts.