Kung Pao Chicken
Introduction:
"Another meal, I don't like to eat good raw rice, so I didn't put it. I'm sorry to use carrots instead."
Production steps:
Step 1: cut carrots and cucumbers into small pieces and set aside. Cut chicken into small pieces and grab with cornmeal
Step 2: put the oil in the hot pot, put the carrot and cucumber diced into the pot and stir fry. At this time, put a small spoon of salt and continue to stir fry. When you see that the cucumber water is coming out, start the pot immediately, about 40 seconds
Step 3: put the oil in the pot, put the ginger, garlic, dried pepper and Chinese prickly ash together in the pot, and don't take too long. They are easy to paste. You can also use a small fire, smell the fragrance and stir fry the diced chicken
Step 4: add soy sauce, soy sauce, vinegar, sugar and pepper to the diced chicken after it changes color, and then stir fry the carrot and cucumber together for about 30 seconds. At this time, the water in the cucumber comes out. Take the juice and put it into the chicken essence.
Materials required:
Chicken: 500g
Carrot: one
Cucumber: one
Pepper: a little
3 dried peppers
Garlic: 3 cloves
Ginger: small pieces
Soy sauce: moderate
Old style: moderate
Salt: right amount
Pepper: right amount
Chicken essence: appropriate amount
Sugar: right amount
Vinegar: right amount
Note: don't cut the diced chicken too small, dry the water before frying to avoid sticking to the pot. Carrots and cucumbers can be eaten raw, don't copy too long to avoid nutrient loss
Production difficulty: simple
Technology: stir fry
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Gong Bao Ji Ding
Kung Pao Chicken
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