Kung Pao Chicken

Kung Pao Chicken

Introduction:

"The traditional famous dish of Guizhou cuisine is named after Zuo Zongtang (once a governor, also known as Gongbao) for his love of eating. In Britain, the United States and other countries, it is synonymous with Chinese cuisine. "

Production steps:

Step 1: take the fresh and tender chicken breast, pat it loose, cut it into small pieces of 2cm square, add seasoning.

Step 2: heat the oil, pour in the pepper, fry out the fragrance and remove the pepper.

Step 3: add dry red pepper and stir fry until brown, then add diced chicken and stir fry.

Step 4: add peanuts and egg white, stir well.

Step 5: pour in the sauce mixed with sugar, vinegar, broth and wet starch.

Materials required:

Chicken leg: moderate

Peanuts: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Egg white: right amount

Scallion: right amount

Rice wine: moderate

Note: Chicken: chicken should not be eaten with pheasant, turtle, carp, crucian carp, rabbit meat, shrimp, onion and garlic; it is easy to be poisoned if eaten with sesame and chrysanthemum; it is not suitable to eat with plum and rabbit meat, which will lead to diarrhea; it will be inflamed if eaten with mustard. Peanuts (fried): peanuts should not be eaten with cucumbers and crabs, otherwise it is easy to cause diarrhea; peanuts should not be eaten with cantaloupes. Egg white: egg white can not be eaten with sugar, soybean milk and rabbit meat.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original