Fujian Cuisine: Su Gong Bao diced chicken

Fujian Cuisine: Su Gong Bao diced chicken

Introduction:

"If you have a classmate who likes eating meat, you can also refer to my recipe and change dried beans into chicken breast. The other process is the same, and the ash is always delicious! That's the real Kung Pao diced chicken!"

Production steps:

Step 1: wash the dried beans and cut them into pieces.

Step 2: cut the cucumber into the same size as the dried bean, and beat the egg with 1 spoonful of starch into egg paste.

Step 3: pour the oil into the pan, stick the dried beans into the egg liquid, and then fry them over low heat.

Step 4: add ginger and garlic powder, 1 tbsp soy sauce, 1 tbsp cooking wine, half tbsp vinegar, half tbsp salt, half tbsp chicken essence, half tbsp sugar, 1 tbsp water starch, 4 tbsp water to make sauce.

Step 5: after frying pepper and pepper in the pot, pick out the remaining oil. Add 1 teaspoon of bean paste, stir fry the red oil, pour in diced cucumber and fried dried bean, stir fry.

Step 6: stir fry for a while, then pour in the juice, stir fry for half a minute, and then out of the pot.

Step 7: take a recent photo.

Materials required:

Cucumber: 1

Dried bean curd: moderate

Eggs: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Ginger: right amount

Garlic: right amount

Starch: right amount

Soy sauce: right amount

Cooking wine: moderate

Vinegar: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Bean paste: right amount

Note: like to eat crispy cucumber, (do not like to eat fried cucumber) students, you can add the sauce stir fry good, and then put in the diced cucumber, the same delicious.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy