Kung Pao diced chicken(chuan cai gong bao ji ding )

Kung Pao diced chicken

Introduction:

Production steps:

Step 1: chicken leg (marinate with cooking wine and salt for 10 minutes), peanuts, onion, scallion, red pepper, ginger, garlic, dried pepper.

Step 2: pour oil into the pan.

Step 3: pour in the peanuts.

Step 4: fry until discolored.

Step 5: load the peanuts and leave the oil in the pan.

Step 6: pour the chicken into the pan and stir fry.

Step 7: stir fry until discolored.

Step 8: add red pepper, stir fry onion.

Step 9: stir fry with peanuts.

Step 10: pour in the juice.

Step 11: add scallion, turn off the heat, mix well, then you can get out of the pot.

Materials required:

Chicken leg: moderate

Peanuts: moderate

Onion: right amount

Scallion: right amount

Red pepper: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Soy sauce: moderate

Oyster sauce: right amount

Chicken essence: appropriate amount

Delicious: moderate

Sugar: right amount

Vinegar: right amount

Starch: right amount

Note: I forgot to put dry pepper, ginger and garlic. Fortunately, I didn't put them. He said he had a sore throat today. Don't be too spicy. hey.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Cai Gong Bao Ji Ding