Kung Pao Chicken
1.
Prepare the materials
2.
Debone and dice the chicken thighs, put them in a bowl, add salt, and then add a small amount of beaten egg liquid and stir in one direction.
3.
Then add salt and cornstarch and stir well
4.
Then add an appropriate amount of vegetable oil and stir evenly, put it in the refrigerator and let it stand for 2 hours
5.
Adjust the heat to medium-high heat, pour in vegetable oil, add peanuts and stir-fry until the peanuts change color, then pour out the excess oil, add the peppercorns and dried chilies together, stir fragrantly, pick up and set aside (you can pick out the peppercorns)
6.
Add an appropriate amount of vegetable oil to the pot, and when the oil temperature rises to the sixth layer, pour the chicken
7.
Turn it over to change the color of the chicken, pick up and strain to remove the oil for later use
8.
Use the remaining oil in the pot to stir-fry the chives, ginger and garlic
9.
Then pour the chicken and stir fry
10.
Totole fresh chicken sauce is mixed with a little boiling water to make a soup, add it to the chicken and stir fry together with light soy sauce, dark soy sauce, green onion and ginger cooking wine, and white sugar
11.
Add vinegar, then pour in a little water and starch thicken
12.
Finally, add the fried peanuts and stir evenly.
13.
Get up
14.
carry out
15.
Close look
16.
Look again
17.
Not bad right
