How to create "little lychee flavor" [Gongbao diced chicken]

How to create "little lychee flavor" [Gongbao diced chicken]

Introduction:

"Gongbao juice belongs to the type of" little sweet and sour "in Sichuan cuisine, and it is also called" little lychee flavor ", which is slightly sour and slightly sweet. Compared with sweet and sour, Gongbao juice uses only a limited amount of sugar and vinegar. Gongbao diced chicken is a famous traditional dish in Sichuan cuisine. It is fried with diced chicken, dried pepper and peanuts. Because of its spicy taste, the tenderness of chicken and the crispness of peanuts, it is widely welcomed by the public. Especially in western countries such as the United States and the United States, kung pao chicken has become a synonym for Chinese food, similar to spaghetti in Italian food

Production steps:

Materials required:

Chicken breast: one piece

Scallion white: 50g

Dry pepper: 8g

Fried peanuts: 50g

Salt: 5g

Chinese prickly ash: 5g

Shredded ginger: 5g

Cooking wine: 2 teaspoons

Raw soy sauce: a spoonful

Old style: half a spoonful

Vinegar: 2 teaspoons

Sugar: two teaspoons

Dry starch: 5g

White pepper: half a teaspoon

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: sweet and sour