Kung Pao Chicken

Kung Pao Chicken

Introduction:

"When I was in college, I had to show my family my hand and make kung pao chicken for the new year. When everyone stretched their necks, when I served this dish, they all gave me face: my brother ate all the peanuts and said they were very crispy. My sister-in-law ate all the diced cucumbers. She said it was very fragrant. It was not easy to eat some cucumbers in winter. My nephew ate all the carrots and said they were sweet and crispy. Only my carefully fried diced chicken left me, and then it collapsed. How many years have passed, my pirated Kung Pao diced chicken has made some progress, but the "little sour and sweet mouth" is still not in place. Ah, make do with it

Production steps:

Materials required:

Chicken breast: 400g

Cucumber: 200g

Carrot: 200g

Scallion: right amount

Ginger slices: right amount

Minced garlic: right amount

Salt: right amount

Chinese prickly ash noodles: right amount

Sugar: right amount

Soy sauce: right amount

Vinegar: right amount

Salad oil: right amount

matters needing attention:

Production difficulty: unknown

Technology: stir fry

Production time: half an hour

Taste: Original