Kung pao chicken's approach

Materials:

900 grams of boneless chicken breast (it is said that chicken leg meat was often used before, because chicken leg meat is more tender than chicken breast), 40 grams of dried red pepper and 75 grams of fried peanuts.

Composition:

2 tablespoons Zanthoxylum bungeanum, 2 shallots (diced), 1 protein, 2 tablespoons white powder, 2 tablespoons soy sauce, 1 teaspoon rice wine, 1/4 teaspoons minced garlic, 1 teaspoon sesame oil, half teaspoon sugar, 1 teaspoon white vinegar and 5 cups salad oil.

Production process:

1. Mix evenly with 1 egg white, 1/2 teaspoons of salt and 2 tablespoons of white powder to prepare "marinade" for later use. Then use soy sauce 1 tsp, rice wine 1 tsp, white powder water 1/2 tsp, sugar 1/4 tsp, salt 1/4 tsp, sauce color and white vinegar 1 tsp, and sesame oil 2.

2. Cut the chicken breast into cubes of about 1 cm. Stir the diced chicken with marinade and marinate for half an hour. After the diced chicken is marinated, heat 5 cups of salad oil, first pour the diced chicken into the pot and fry for half a minute.

Be careful not to fry the diced chicken for too long, so as not to fry the chicken too hard. After the chicken is fried until it changes color, take out and drain the oil for later use. Leave about 2 tablespoons of oil in the pot. After heating, put the cut dried peppers into a pot, stir-fry them with low fire, and then add the pepper particles and shallots to stir-fry until fragrant. After frying, put the diced chicken into the pot, stir-fry for a while, and then pour in the "comprehensive seasoning" to continue stirring.

4. Finally, add peanuts, stir fry a few times, and you can start the pot.

Features:

Chengdu, Sichuan is a famous dish with golden color, tender and smooth chicken, crispy peanut skin, salty, spicy and slightly sour. This dish was created in the Qing Dynasty.

Exercise 2

Materials:

300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water starch, 20 grams of clear soup and 80 grams of peanut oil.

Cooking method:

Dice chicken breast, add soy sauce, salt and cooking wine, add water and bean powder and mix well. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into sauce. Cut the dried peppers into 2 cm long sections. Fry peanuts until they are brown. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn over twice and serve.

Production process:

1. Buy chicken legs and dice the meat.

2. Wash the meat after cutting, add a little salt, pepper and yellow wine, and grab it evenly by hand.

3. put a little starch and grab it evenly with your hands.

4. Leave it for a while (this method is called pickling or sizing, which can remove the fishy smell of meat and is suitable for all kinds of meat).

5. Pour the oil into the pot.

6. Put the diced chicken into the pot, fry for a while and take it out.

7. Pour Chili oil (or salad oil) into the pot.

8. Add pepper and pepper (low heat).

9. Add onion, ginger slices and garlic slices and stir fry for a while.

10. Add diced chicken.

1 1. Add wine and soy sauce (color).

12. Add some chicken soup.

13. Add a little salt, chicken essence, more sugar and a little vinegar (this dish tastes a little sour and sweet).

14. Add a little starch and add fried peanuts.

15. Add pepper and sesame oil and take out the pot.

Cooking is not just talk, it depends on experience, and experience has to be accumulated slowly! Hehe, work hard!