Ingredients

Chicken breast 300 grams

Cucumber 1 root

80 grams of peanuts

Onion 1 root

Appropriate amount of rice

ingredients

Ginger garlic

Appropriate amount

pepper

five

Sichuan pepper

of appropriate amount

white sugar

2 teaspoons

cooking wine

2 scoops

white vinegar

Half spoon

Red bean paste

1 tablespoon

Water starch

of appropriate amount

Kung pao chicken's practice of covering rice.

1.

Dice the chicken, add a little sugar, cooking wine, salt, starch and half a spoonful of vegetable oil, and marinate for ten minutes.

2.

Cut the green onion, cut the ginger and garlic, and prepare the pepper and pepper. Peanuts I use spicy peanuts, or you can fry them yourself. Dice the cucumber.

3.

Heat the oil to 70% heat, stir-fry the diced chicken until it changes color.

4.

Add oil again, ginger, garlic, pepper, pepper cool oil and saute.

5.

Add a tablespoon of Pixian bean paste, 2 tablespoons of white sugar, half a teaspoon of white vinegar, 2 tablespoons of cooking wine and 2 tablespoons of light soy sauce. You basically don't need to add salt to the bean paste. If there is less soup, you can add a little water to boil the soup. It's better to have more soup because you want to cover rice.

6.

Stir-fried diced chicken in the pan and stir well.

7.

Put the cucumber and onion into the pot.

8.

Peanuts.

9.

Finally, pour in water starch and thicken, stir well and turn off the heat.

10.

Kung pao chicken is here.

1 1.

Cover it with the rice braised in advance. OK.