Kung Pao Chicken
Introduction:
"Seeing that everyone has been cooking Sichuan cuisine these days, I'd like to try my skills, but my daughter has been on fire these two days, and she doesn't dare to eat spicy food. So today, I made a less spicy kung pao chicken. This dish combines sour, sweet, salty and spicy. It tastes soft, hard and crispy. It's a home-made dish that you can't get tired of
Production steps:
Materials required:
Chicken breast: right amount
Pepper: right amount
Carrot: right amount
Fried peanuts: right amount
Scallion: right amount
Ginger: right amount
Garlic: right amount
Sugar: right amount
Vinegar: right amount
Soy sauce: moderate
Cooking wine: moderate
Starch: right amount
matters needing attention:
Production difficulty: ordinary
Technology: stir fry
Production time: 20 minutes
Taste: slightly spicy
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