Kung Pao Chicken

Kung Pao Chicken

Introduction:

"Classic dishes are so delicious that you don't have to worry about not being able to make them at home. Follow Europa's steps and teach you to make classics step by step."

Production steps:

Step 1: the leg meat used by Europa is peeled for health (leaving skin is more delicious)

Step 2: ah Da Divide the tendons and the wrong bones. Remove the bones, and the bottom tendons will not be needed. Affect the taste

Step 3: Dice (taste good) put a little note is a little: MSG, salt, pepper, old vinegar, Shaoxing wine marinate

Step 4: Boil peanuts in water for 10 minutes, soak in water, peel and fry

Step 5: diced carrot

Step 6: diced cucumber

Step 7: Materials

Step 8: marinate the diced chicken, add a pure egg yolk and mix with a little powder

Step 9: deep fry for 8 minutes, pick up for 9 minutes, and then fry again

Step 10: leave a little oil in the pan and fry the ginger. Add pepper and pepper. onion and garlic

Step 11: stir fry the diced carrot, then diced cucumber. Add aged vinegar and seasoning. Diced chicken

Step 12: stir fry and mix with a little starch

Step 13: put on the plate, sprinkle the fried peanuts (do not stir fry, so that peanuts eat crisp) a little scallion

Materials required:

Chicken leg: Four

Cucumber: one

Carrot: one

Peanuts: a little

Dried peppers: Four

Pepper: a little

Onion: one

Ginger: several pieces

Garlic: three

Egg yolk: one

MSG: a little

Salt: a little

Delicious soy sauce: a little

Aged vinegar: a little

Shaoxing wine: a little

Starch: a little

Pepper: a little

Note: 1: cut the chicken leg without bone and scrape it along the bone. 2: deep fry the peanuts over low heat. 3: deep fry the chicken for several times to ensure crispness. 4: don't mix too much and too thick

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy