Kung pao chicken(pi mei e mei jiu jia de gong bao ji ding )

Kung pao chicken

Introduction:

"When family and friends get together and cook at home, they always think about this classic Sichuan dish. I've tried my best to find out many recipes, and finally found a way to make Kung Pao diced chicken suitable for Northern taste. I tried it several times, and the response was excellent! I hope you will pay attention to it

Production steps:

Step 1: wash the drumstick, remove the bone and leave the skin, chop it into a centimeter small piece for standby (cutting will separate the meat and skin), I will leave a small half of the drumstick for the next time.

Step 2: put a little salt in the container and stir well, a little cooking wine and a little dry starch. (this is the trilogy of pickling or sizing) marinate for about half an hour to make it fully tasty.

Step 3: peel a little peanut, scallion, dry pepper, dice, pepper a little spare.

Step 4: the most important step, the secret: half a spoonful of salt, a small spoonful of cooking wine, a small spoonful of soy sauce, three to four spoonfuls of sugar, three to four spoonfuls of vinegar (according to personal taste) to prepare the northern people, especially Beijing People's favorite small litchi mouth bowl juice, cut garlic and soak in the bowl.

Step 5: prepare a little water for starch thickening.

Step 6: special attention should be paid to the preparation of hot pepper noodles, which is the key to the success or failure of this dish. About half a spoon is enough.

Step 7: heat up the oil in a hot pan, stir fry the dried pepper and Zanthoxylum bungeanum to give a fragrance.

Step 8: add the marinated chicken legs and stir fry them quickly

Step 9: stir fry until the fourth and fifth ripening, add dried chili noodles.

Step 10: stir fry the chili noodles until the oil in the pan turns red.

Step 11: when the red oil and seven, eight mature, pour into a bowl of juice stir fry

Step 12: stir fry the peanuts and scallions before leaving the pot.

Step 13: stir fry slightly, let it all covered with juice, then put it out of the pot

Materials required:

Drumsticks: one and a half to two

Scallion white: moderate

Peanuts: a handful

Dried peppers: three to four

Pepper: a handful

Salt: a little

Starch: a little

Cooking wine: 3 teaspoons

Soy sauce: a spoonful

Vinegar: 4 teaspoons

Sugar: three teaspoons

Note: I made more peanuts in advance, there is no special explanation on them. Now let's talk about the operation steps of peanuts: a handful of raw peanuts! Boil boiling water for two or three minutes, remove the skin and cool it, then put it in the refrigerator for two hours to remove and fry; put wide oil in the pot to heat up to 10 or 20% and fry it slowly over low heat. Remove and cool it for standby. This is the secret of fried peanuts. The color is bright, crisp and delicious. Please try it!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: other

Chinese PinYin : Pi Mei E Mei Jiu Jia De Gong Bao Ji Ding