Preparation of chicken wings. Clean the fresh chicken wings (chicken steak legs) first after buying them. Skin down, lay flat on the stone slab. Use a sharp knife to cut the meat along the bones of the chicken. Use a knife to slowly clean the meat on the bones, then pull out the bones and remove the muscle fascia. Use a knife to lightly score the top of the chicken twice. Then clean it, control the water, and cut into dices about two centimeters thick. Destarch the chicken. Put 250 grams of diced chicken into a basin, add two grams of edible salt and five grams of cooking wine, and mix gently to combine. Then beat in an egg white and stir (so that each piece of diced chicken needs to stick evenly).

Clean and cut the onions, ginger, and garlic, cut the dried chilies into sections, and clean the cucumbers and cut them into pieces. Find a clean bowl, add appropriate amount of salt, sugar, light soy sauce, cooking wine, rice vinegar, and white pepper to the bowl, mix well to make the sauce. At the same time, find a bowl and add tapioca starch and appropriate amount of water, mix to form water starch and set aside. Heat the oil in a cold pan until it is 50% hot. Pour in the diced chicken and fry over medium heat until it is about 90% cooked. Dish it out. Leave some oil in the pot, stir-fry the dried chili peppers and peppercorns over low heat until fragrant, then add the ginger and garlic and sauté until fragrant, add the diced cucumbers and stir-fry until raw.

Chop the chicken into 1.5 cm cubes. Cut the dried chilies into 2cm long sections, cut the ginger and garlic into 1.2cm slices, and cut the green onions into 1.2cm sections. Mix salt, cooking wine, light soy sauce, vinegar, sugar, chicken essence, bone broth, and water starch to make a lychee-flavored sauce. Stir the diced chicken, salt, cooking wine, and water starch. Put the pot on the fire, add some oil and bring it to a boil at 40% temperature. Add in dried chili peppers and peppercorns and stir-fry until fragrant. Add in diced chicken and stir-fry until tender. Add ginger slices, garlic and winter rut and stir-fry until fragrant. Pour in the seasoning sauce. , until the sugar-colored oil is fried, add the peanuts and shake evenly, place on a plate and fry the shredded chicken.

Kung Pao Chicken is a dish that emphasizes rapid frying over high heat. Control of doneness is particularly important. If the chicken is overcooked, it will become stale and will not be fresh and tender, which will greatly affect the taste. When making Kung Pao Chicken, it is recommended to prepare all the seasonings and seasonings in advance. If you think about adding seasonings when making it, it will also increase the cooking time. Mix the seasonings into a bowl of gravy. In order to reduce the cooking time, if the food is heated in the pot for too long, the taste will be different.