Seasoning: salt, soy sauce, vinegar, onion, ginger, garlic, pepper, cooking wine, starch, blended oil, persimmon pepper, yuanzhen sugar and one egg.

The practice of kung pao diced meat

1. Dice the meat and onion, and cut into 0.8cm pieces. Ginger is sliced, with a length and width of 0.8 cm and a thickness of about 0. 1 cm. Cut garlic into pieces downstream. Dice the lettuce and set aside.

2. Mix meat starch and soy sauce for later use. Put onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, sugar and starch into a bowl and beat into juice.

3, wok fire, add 10g oil, add peanuts, stir-fry over medium heat until cooked and crisp (not fried), and plate.

4, wok fire, add 40 grams of oil, add pepper and pepper and stir fry.

5. Pepper is black and purple, then stir-fry diced meat.

6. Add diced lettuce, then add Chili noodles and stir fry, stir fry red oil.

7. When the meat is cooked, pour out the juice.

8. Stir well, then add peanuts.

9. Stir well and serve.