Health benefits
Green pepper: enhance immunity, antioxidant, anti-cancer and prevent cancer
Cooking wine: low protein
Vinegar: dissipate blood stasis
Ingredients
Peanuts ( a little ) | Green pepper ( one ) |
| Chicken breast ( Adequate amount ) | Scallions ( A little ) |
Ginger, minced garlic ( A little span> ) | Pixian Doubanjiang ( a little ) |
Salt ( a little ) | Water starch (appropriate amount) |
Cooking wine (a little) | Sugar ( appropriate amount ) |
Dried chili pepper ( a little ) | Vinegar (appropriate amount) |
Kung Pao Chicken.Recipe
1. Cut chicken breast into small pieces , break the green pepper into pieces, soak the peanuts in warm water and remove the red coating, fry the peanuts first, remove the green peppers from the oil to control the oil, use the base oil to fry the chicken breasts until they are cooked (use cooking wine, salt, water and starch) Marinate for a while).
2. Prepare the seasoning.
3. Mix the bowl juice (oyster sauce, vinegar, salt, sugar, water starch ) and Pixian Doubanjiang.
4.Put a little oil in the pot, stir-fry the garlic first, then add the minced ginger.Stir-fry the county bean paste until it becomes fragrant.
5. Add the well-oiled raw chicken breast, green peppers, and peanuts.
6. Stir fry quickly until the juice is in a bowl and it is ready to serve.
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