Kung pao chicken: traditional Sichuan cuisine

Kung pao chicken: traditional Sichuan cuisine

Introduction:

Production steps:

Step 1: remove the bone from the chicken leg

Step 2: cut the chicken leg into about 2 cm cubes, stir with soy sauce, cooking wine, ginger and salt

Step 3: add starch, stir well and marinate

Step 4: dry pepper, cut onion into short sections and slice garlic

Step 5: put the soy sauce, sugar, vinegar, soup, starch, salt in the bowl, and mix the sauce

Stir fry diced chicken until cooked. Step 6

Step 7: heat the oil in the pot, add the dried pepper and Chinese prickly ash, and stir fry slightly

Step 8: add garlic slices, onion section, stir fry out fragrance, Sheng out

Step 9: put a little oil in the pot, heat up, add tomato sauce and stir fry slightly

Step 10: pour in the seasoning and bring to a boil

Step 11: add the fried diced chicken, garlic slices, onion section, etc. and stir fry well

Step 12: add the salt to stir fry the peanut kernel

Materials required:

Chicken leg: 2

Peanuts: right amount

Tomato sauce: right amount

Oil: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Vinegar: right amount

Scallion: right amount

Garlic: right amount

Ginger: right amount

Soup: right amount

Starch: right amount

Precautions: 1. Chicken leg can be replaced by chicken breast, but chicken leg is more chewy. 2. Wash the dried pepper and Chinese prickly ash with water, control the dry water, and keep the color of pepper and Chinese prickly ash better when frying, so as to avoid zooming and blackening.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy