Chicken breast depends on your own demand.

Carrot root

One cucumber

Half an onion

Appropriate amount of dried red pepper

Half a root of scallion

A spoonful of garlic

Appropriate amount of green pepper

A spoonful of bean paste

light soy sauce

cooking wine

Kung pao chicken's way of serving food?

Cut the chicken breast into cubes, add a proper amount of salt, and soy sauce. If you are afraid of the smell, you can also add cooking wine to remove the smell (you don't have to put it, because the chicken breast basically has no smell), then add a proper amount of starch and stir it evenly for pickling. At this time, you can start preparing other side dishes ~

Cut carrots and cucumbers into cubes ~ cut onions into small pieces or filaments to see what you like! Cut the dried Chili into small pieces to better release the spicy taste when frying! Cut the green onions into small pieces for later use!

Boil the water and blanch the carrots for a few minutes. PS: You can save time by preparing other ingredients when you cut carrots and cook them in the pot!

Hot oil, put the prepared onion, onion and garlic into a wok.

Turn the fire to the minimum, add the spicy bean paste, and stir-fry the red oil with low fire all the time (the bean paste must be stir-fried with low fire to produce red oil! ! !

Add the marinated chicken breast and stir-fry until it becomes discolored and cooked.

Add diced carrots and diced cucumbers and stir fry. At this time, you can add salt according to your taste (I feel that the salinity of bean paste is ok, so I don't put it again! ), and then add a little vinegar to taste! Ps, I cooked Sichuan food. If you want to cook kung pao chicken food with Beijing flavor, you can add some ketchup and sugar. Add Huang Feihong peanuts and stir fry a few times before you leave the pan ~

Rough pot

The soul of Sichuan cuisine is green pepper. Friends who like Sichuan cuisine must always keep this kind of pepper, just a little bit of it will immediately taste like a restaurant!