Kung Pao Chicken
1.
The main raw material (the peanuts are not photographed)
2.
Slice green onion and ginger into shreds, dice chicken, add cooking wine, pepper, and starch by hand, marinate for 10 minutes
3.
Diced bell peppers
4.
Prepare a small bowl of sauce: 1 tablespoon of sugar, 2 tablespoons of vinegar, 3 tablespoons of light soy sauce and mix well
5.
Peanuts are peeled and oiled, and fried until the surface is slightly yellow and ready for use
6.
Sauté chives and ginger in oil at the bottom of the pot
7.
Pour in the diced chicken and fry until the color turns white and serve
8.
Add a little oil to the pot and stir fry for a while
9.
Then slide the fried chicken and stir fry
10.
Pour the sauce
11.
Then pour in starch water
12.
When the soup is thick, pour in the fried peanuts
13.
Stir quickly and evenly
14.
Tips:
1. The fried peanuts must be cooled before being added to the dish before they are out of the pan, so as to maintain its crispness.
2. The prepared sauce has enough saltiness, so no additional salt is added.
