Small leaf version of kung pao chicken(xiao ye ban gong bao ji ding )

Small leaf version of kung pao chicken

Introduction:

"I don't like to cook too complicated dishes. If it's too troublesome, I always have to make a big decision before cooking. There was no food in the evening. There was still a piece of chicken breast left in the refrigerator. It was left over from the last fried chicken fillet. There was also peanuts left the day before yesterday, but it was a bit too much. So I decided to make kung pao chicken. Although there are many steps, in fact, the method is super simple. "

Production steps:

Step 1: prepare raw materials, chicken breast, carrot, pepper, onion, garlic, peanuts

Step 2: cut chicken breast into small pieces, carrot and pepper into diamond shaped pieces, green onion into oblique blade, garlic into slices

Step 3: put the cut chicken breast into the basin

Step 4: add cooking wine

Step 5: add some soy sauce

Step 6: add a little salt

Step 7: mix well and let stand for a while to make it tasty

Step 8: put starch into the pickled diced chicken and mix well

Step 9: take a bowl, add some water, prepare to make a sauce

Step 10: put in the veteran

Step 11: add salt

Step 12: add appropriate amount of vinegar

Step 13: add onion and ginger

Step 14: add MSG

Step 15: add starch and mix well

Step 16: put oil in the hot pot, turn down the heat, add diced chicken, quickly spread and fry

Step 17: add diced carrots and stir fry a few times

Step 18: add diced pepper and stir fry

Step 19: add the sauce

Step 20: stir quickly and evenly

Step 21: finally pour in the peanuts. I usually put peanuts at the end to make it soft

Step 22: take out the pot and put it on the plate

Materials required:

Chicken breast: right amount

Pepper: right amount

Carrot: right amount

Peanuts: right amount

Edible oil: right amount

Salt: right amount

Old style: moderate

Vinegar: right amount

Sugar: right amount

MSG: right amount

Scallion: right amount

Garlic: right amount

Starch: right amount

Note: after the diced chicken in the pot, be sure to open a small fire and warm the oil, so that it won't paste the pot.

Production difficulty: unknown

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiao Ye Ban Gong Bao Ji Ding