How to make Kung Pao Chicken

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  1. Preparation materials: wash the chicken breast and cut it into cubes of about 1cm, cut the ginger and garlic Dice, cut green onions into sections, cut dried chilies into sections, cut green peppers into cubes, and cut carrots into 0.5cm cubes.Prepare cooked peeled peanuts.

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  2. Add a small amount of green onions, cooking wine and pepper to the chicken pieces, and mix with an appropriate amount of cornstarch Marinate evenly for 10 minutes.

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  3.Put oil in a hot pan until it is 60% hot, add chicken pieces and fry until cooked Until the color turns white.Pick up the oil control.

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  4. Leave the base oil in the pot, add ginger and garlic and stir-fry until fragrant.

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  5.Add dried chili peppers and green onions.

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  6.Add a small spoonful of Pixian bean paste and stir-fry the red oil.

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  7. Add 15ml light soy sauce, 10ml vinegar, 5ml dark soy sauce, 5ml oyster sauce, 5g Stir-fry white sugar and 10ml cooking wine for one minute.

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  8.Add the chicken pieces and stir-fry evenly.

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  9.Add green pepper and carrot and stir-fry for one minute.

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  10.Add peanuts.

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  11. Stir well and turn off the heat.

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  12.Install the disk.