I. Steps of kung pao chicken's Practice

1. Chicken breast, fried peanuts, red and green peppers, diced onions, ginger slices, dried peppers, prickly ash, Pixian hot sauce, soy sauce, balsamic vinegar, sugar, chicken powder, salt, pepper, yellow rice wine, water starch and peanut oil.

2. First cut the chicken into cubes, and add salt, pepper, chicken essence and yellow wine.

3. Add two teaspoons of water starch, grab well and make chicken paste 10 minutes.

4. Pour the sauce into the bowl. First put the chicken essence, sugar and balsamic vinegar into a bowl.

5. Add soy sauce, yellow wine, pepper and salt to the bowl, then add a little water starch and a little water and stir well for later use.

6. Heat the wok with 6 spoons, pour in the cold and smooth diced chicken, and remove it when the diced chicken is half cooked.

7. Saute the pepper in the bottom of the pot, and then stir-fry the red oil with Pixian hot sauce.

8. Stir-fry the peppers, then add half an onion and ginger.

9. Cook in a bowl and stir well, then add the smooth diced chicken and stir well with high fire.

10. Pour in the ingredients and stir fry a few times.

1 1. Finally, add the fried peanuts and stir well.

12. Stir well and serve. It only takes 5 minutes to cook this dish.

Second, warm tips;

1. Cut the diced chicken as evenly as possible, preferably one centimeter square. When making paste, grab it repeatedly until the chicken is sticky and absorbs water.

When frying chicken, the chicken can be fished out as soon as it changes color. At this time, the chicken is basically medium-cooked, and it is medium-cooked by using the waste heat of oil temperature after fishing out. If you skate for a long time, the chicken will get old and will not taste tender and smooth. So when frying, the action must be fast, and the process of all frying operations should not exceed 5 minutes.

3. When mixing bowl juice, the proportion of various seasonings should be appropriate. After finished dishes are eaten, the taste will be the best if they can taste sweet, salty, slightly sour and slightly spicy.

4. don't use too many ingredients for red peppers and green peppers, just a little. This dish didn't use ingredients before, so you can decorate it a little.

5. When frying peanuts, be sure to cool the oil in the pot, stir fry with a small fire, and it will be easy to paste if the fire is too big.

6. When frying chicken, the oil must not be too hot, so it is easy to fry the meat and the meat will be smooth and tender.

7. Don't fry dried peppers and pepper.

8. Peanuts are put at the end to keep the peanuts crisp and refreshing.

The above is all about kung pao chicken's practices and how kung pao chicken did it. I hope it will help you!