Kung Pao Chicken(gong bao ji ding )

Kung Pao Chicken

Introduction:

"Kung pao chicken, also known as Kung Pao, Kung Pao and Kung Pao, is recognized by the industry as a famous dish in Sichuan cuisine, so the allusion is not wordy. As you can see from Du Niang, it has the spicy flavor of litchi. You can use chicken breast meat or chicken leg meat. The school gave us only one chicken leg. The picture of the finished product failed a little. There was less oil. I forgot to put dry chili noodles, but the taste of litchi was not bad. Or that sentence, you can ask me what you don't understand, I will say everything. Thank you

Production steps:

Step 1: there are two methods for crispy fried kernels: dry crispy and wet crispy. The first method is to fry the fried kernels with warm oil, and the second method is to fry them in hot water. No matter which kind, we must pay attention to warm oil in the pot, deep fry to be careful, people do not leave the pot.

Step 2: remember to warm oil pot, people do not leave the pot, until the flower kernel fried incense cracked when playing spare. (: Peanut with shell, peanut without shell)

Step 3: remove the bone from the chicken leg, beat it flat and cut the tendon, then cut the chicken into small pieces, add salt, cooking wine, water and bean powder.

Step 4: cut the ginger and garlic into nail pieces, dice the green onion, and prepare the peanut butter.

Step 5: mix vinegar, sugar, soy sauce, monosodium glutamate, chicken essence, water and soybean powder to make small litchi flavor Zizhi. The water soybean powder only needs to throw, three fingers to grasp that kind, the mixed juice is small litchi flavor.

Step 6: heat the oil in the frying pan until it is 40% hot, add the dry red pepper section, and dissolve the fat of Zanthoxylum bungeanum until it tastes excellent. (in order to take pictures, I was scorched at the first time and scolded by the teacher.) Remember that the oil temperature must be low.

Step 7: stir fry diced chicken until scattered seeds, ginger slices, garlic slices, dried chili noodles and color.

Step 8: put on the crispy peanut kernel and diced green onion, then cook the sauce from the side of the pot, and turn the pot when the sauce is bright.

Step 9: use the disc. Forget to put dry chili noodles, the color is poor, and the oil is less, but the litchi flavor is not bad.

Materials required:

Chicken leg: moderate amount

Huaren: moderate amount

Scallion: right amount

Salt: right amount

MSG: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Water soybean powder: right amount

Vinegar: right amount

Sugar: right amount

Soy sauce: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Red pepper Festival: moderate

Zanthoxylum bungeanum: right amount

Dried chili noodles: right amount

Note: in fact, I don't think the cooking methods need to be exactly the same. The seasonings should be adjusted according to your own preferences. No matter how powerful a chef is, he can't make the same dishes, just like we can't step into the same river. As long as the people who eat food like it, it is the greatest happiness of the people who cook food. I'm a fool. My dishes are certainly not as beautiful as everyone's. after all, I'm just a beginner, but I'm studying hard and working hard.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: other

Chinese PinYin : Gong Bao Ji Ding