Kung pao chicken(su gong bao ji ding )

Kung pao chicken

Introduction:

"I have nothing to do at home today. I figured it out by myself. Hehe, I don't know if it's original. I think it should be. hey. It's an accident if it's the same. "

Production steps:

Step 1: cut the tofu into pieces the size of the fingernail of your thumb and fry it into golden yellow.

Step 2: peanuts are also fried into crisp peanuts in oil pan, then they can be fished out for standby.

Step 3: cut the scallion into sections, and also into thumb sized sections for later use.
then make a bowl of juice: soy sauce, sugar, vinegar and starch. After mixing, add 1 wok of water and mix well.

Step 4: cool the oil in a hot pan, stir the pepper in the pan, and take out the pepper. Add pepper, turn purple, add tofu.

Step 5: after frying out the flavor, add the scallion.

Step 6: when the green onion is slightly discolored, put in a bowl of juice. When the juice is thick, put in the fried peanuts. After all the ingredients are covered with vegetable juice, you can put them out of the pot.

Materials required:

Tofu: 500g

Peanuts: 100g

Scallion: 1

Pepper: 5-6

Sugar: 30g

Vinegar: 1 teaspoon

Soy sauce: half a teaspoon

Starch: right amount

Edible oil: right amount

Note: 1) tofu must not be fried too much, the bean bubble is not delicious. 2) The peanuts are crisp and tender, and they will be burnt if they are too hot. As soon as you get it out.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Su Gong Bao Ji Ding