Kung Pao Chicken
1.
First take a photo of the finished product
2.
The peanuts are preheated in an oven at 150 degrees and roasted for 5 minutes, and the aroma is good. Because the power of each oven is different, the temperature and time are adjusted by themselves!
3.
Peeled and set aside
4.
For these three ingredients, scallions are cut into 1 cm long and short sections, and cucumbers and green peppers are cut into 1 cm cubes!
5.
Chili, ginger, minced garlic
6.
Get ready, cooking wine, vinegar, oyster sauce, sugar, corn oil and other auxiliary materials! This is a step of dicing the chicken breast and marinating it with starch and cooking wine for a while. Unfortunately, I focused on cutting vegetables and forgot to take pictures.
7.
Start the pot and stir the marinated chicken breasts until they are 6 minutes old.
8.
In the pot, use a little more oil, sauté the chili on a low heat, try to fry the red oil, because mine is slightly spicy, so the red is not very obvious. If you like spicy, you can add Pixian bean paste or chili noodles. I put a spoonful of Haitian soybeans. The sauce, tastes good but not spicy, after adding the chili, stir in the red oil and put on the soybean paste!
9.
Put in the chicken breast, fry it, add the diced cucumber and diced green pepper in turn. I forgot to pat after cutting it
10.
Enlarge the green onions, and then sugar, vinegar, cooking wine, and salt (less, because the soybean paste is also salty)
11.
Finally, oyster sauce, oyster sauce can actually replace starch water in many cases, so I use oyster sauce for cooking.
12.
Out of the pot
Tips:
1. Be sure to have a low heat when cooking the chili, otherwise the chili will be easy to paste and black out
2. If you like super spicy, it is recommended to add chili noodles with chili, and add a small amount of Pixian bean paste, which will make a more beautiful red oil.
3. Sugar, must be put before salt
