Kung Pao Chicken
1.
Dice the green onions and cut into round pieces as shown in the picture.
2.
Dice the chicken and make it taste syrupy. Add salt, cooking wine, soy sauce, and water starch respectively. The salt gets into the bottom taste, the cooking wine removes fishy smell and enhances the aroma, the old soy sauce adds freshness and color, and the water starch ensures that the fried chicken is very tender. . Marinate for 5 minutes.
3.
sauce.
Put all the required seasonings into a small bowl in advance, mix thoroughly, and then add them to the pot together. This saves time and can also make the flavor of the seasoning better blend. Take a small bowl, add various seasonings into it, and mix well. Sugar and vinegar are the most important, which is the basis of the slightly sweet and sour taste of lychee. Add salt to add salty taste; add light soy sauce to enhance the umami taste; add a small amount of water so that the final chicken can stick to the soup, but Be careful not to be too much, just a little bit is good, otherwise it will be a paste; a small amount of water starch, water starch can be a sauce made from various seasonings, condensed and wrapped on the chicken, so that the lychee taste of Kung Pao chicken Only rich.
4.
Heat the pot a little bit, pour the oil, but don’t heat the oil too hot, otherwise the dried chilies will simmer easily, just turn on medium heat. When the oil temperature is medium, put the chili and pepper, and throw it into the ginger and garlic slices. At this time, pay attention to the color change of the chili. If the color is still very red, the time is not enough, and the spiciness will not be released. If the chili is completely When it turns black, it smelts off, and it is not a fragrance, but a paste. You need to wait until the pepper is half red and half black, and you can smell the pungency, then it's fine, and you need to go to the next step immediately. This step is very important, to decide whether you can fry the right spicy aroma.
5.
The medium heat is turned into a high heat, and it does not need to be fried for a long time. A mistake that some novices tend to make is that they always feel that the food cannot be cooked and must be fried for a long, long time, so that the meat will taste very woody and not tasty. In fact, the meat of the broiler chicken is very tender, just fry it until the color is completely changed.
6.
After the meat has become loose and discolored, add the diced green onions. Don’t fry for a long time. The onions can be eaten raw after a few seconds. Reduce the high heat and stir-fry the sauce quickly and evenly. Wait until the soup becomes thick, thick, and sticky on top of the chicken.
7.
Out of the pot! ! !
Tips:
More sugar, more sugar, more sugar, more sugar, more sugar, more sugar, more sugar, more sugar, more sugar
