Kung Pao potato(gong bao tu dou )

Kung Pao potato

Introduction:

"Kung Pao diced chicken" is a famous Sichuan dish both at home and abroad. It was famous all over the country as early as the end of the Qing Dynasty and was called "national dish" by many diners. I think it's a familiar dish for those who like Sichuan cuisine. This dish follows the method of Kung Pao diced chicken, only replacing the diced chicken with potatoes, so it's a new way to eat potatoes, tempting your taste buds. In the past, I always thought that Sichuan cuisine can't do without Douban sauce. Gongbao dishes are also fried with Douban sauce. After I like delicious food, I also checked the recipe of some Sichuan dishes to know Gongbao dishes. In fact, Kung Pao dishes are mainly made with a sweet and sour sauce, and then fried with pepper and chili oil. The main thing about Kung Pao dishes is the watering. In fact, the proportion of sweet and sour can be adjusted according to your own taste. Cooking is like this, there is no need to be exactly the same, only the taste loved by the family is the best food. So I think cooking should be adjusted according to my own taste. Every time I post, I share with you my food experience, which makes me feel very meaningful and successful. In fact, some parents always think that my cooking skills are very good. In fact, I don't think it's a craft at all. It's just some home cooked dishes. Just do more practice, to sum up some experience, so as to improve their skills. This time, we're going to change the pattern of kung pao chicken and make it with potatoes. Potatoes are the popular food and the favorite of many people. My children are always fed up with her. In this way, we can change the pattern of kung pao chicken to give the taste buds a new experience, and potatoes can also become a gorgeous meal. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: dice pork, add soy sauce, cooking wine, sugar and starch, mix well and set aside.

Step 3: boil water in the pan, add diced potatoes and cook for 5 minutes. Remove and cool.

Step 4: stir fry the peanuts with less oil.

Step 5: drain and reserve.

Step 6: Chop onion, ginger, garlic, pepper and cucumber.

Step 7: take a small bowl, add soy sauce, soy sauce, vinegar, sugar, cooking wine, water, mix well.

Step 8: Fry pepper in wok and take it out.

Step 9: saute scallion, ginger, garlic and pepper.

Step 10: add diced meat and stir fry until discolored.

Step 11: add the diced potatoes and stir fry.

Step 12: add the sauce.

Step 13: cook over high heat for 3 minutes.

Step 14: add diced cucumber and green pepper and stir fry.

Step 15: pour in the diced meat and stir fry.

Step 16: add peanuts, pour in the water and stir well.

Step 17: pour in sesame oil.

Step 18: stir well and turn off the heat.

Materials required:

Potatoes: 1

Pork: 50g

Green pepper: 1

Peanuts: 50g

Cucumber: 80g

Onion and ginger: right amount

Salt: right amount

Chinese prickly ash: 5g

Dried pepper: 10g

Garlic: 2

Old style: 10 ml

Soy sauce: 20 ml

Vinegar: 20 ml

Sugar: 10g

Cooking wine: 30ml

Chicken essence: a little

Sesame oil: appropriate amount

Note: peanuts should be fried in hot pan with cool oil until crispy. Potatoes cooked a few minutes in advance, you can remove the starch above, but also shorten the frying time. Because potatoes need to be cooked until they taste good, do not add starch to the sauce. Finally, pour in starch and thicken it. Put the fried peanuts at last, stir fry them quickly and evenly, then they can be served, so as to ensure the crispy taste of peanuts.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Tu Dou