Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Another meal, I don't like to eat good raw rice, so I didn't put it. I'm sorry to use carrots instead."

Production steps:

Step 1: cut carrots and cucumbers into small pieces and set aside. Cut chicken into small pieces and grab with cornmeal

Step 2: put the oil in the hot pot, put the carrot and cucumber diced into the pot and stir fry. At this time, put a small spoon of salt and continue to stir fry. When you see that the cucumber water is coming out, start the pot immediately, about 40 seconds

Step 3: put the oil in the pot, put the ginger, garlic, dried pepper and Chinese prickly ash together in the pot, and don't take too long. They are easy to paste. You can also use a small fire, smell the fragrance and stir fry the diced chicken

Step 4: add soy sauce, soy sauce, vinegar, sugar and pepper to the diced chicken after it changes color, and then stir fry the carrot and cucumber together for about 30 seconds. At this time, the water in the cucumber comes out. Take the juice and put it into the chicken essence.

Materials required:

Chicken: 500g

Carrot: one

Cucumber: one

Pepper: a little

3 dried peppers

Garlic: 3 cloves

Ginger: small pieces

Soy sauce: moderate

Old style: moderate

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Sugar: right amount

Vinegar: right amount

Note: don't cut the diced chicken too small, dry the water before frying to avoid sticking to the pot. Carrots and cucumbers can be eaten raw, don't copy too long to avoid nutrient loss

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy