Kung Pao Ding

Name: Kung Pao Ding
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Duck breast; 3 cloves garlic; 1 teaspoon Sugar; 1 tbsp Cooking Wine; 25g Pea starch; 15g Dried chili; 2 pieces Green onions; 1 teaspoon salt; 1 teaspoon Vinegar; 1 teaspoon pepper; 2 teaspoons Soy sauce; 1 piece ginger; 30g Peanut oil

by Heart clear as water and pale as clouds

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Kung Pao cuisine can be said to be a famous corner of Sichuan cuisine. Countless Sichuan cuisine books have the practice of Kung Pao cuisine. Among them, "Kong Pao Chicken" should be considered a household name. In addition, there are many Kung Pao dishes, Kung Pao Potatoes, Kung Pao Tofu, Kung Pao Shrimp Balls and so on. What Xiaoyun will introduce to you today is the production process of my own innovative Gongbao Ding Ding and some details that need to be paid attention to. In the past, this dish was made with chicken. Today, what is different is the matching duck meat and taste. It is delicious, nutritious, and inexpensive. Although it is a Taoist dish, different combinations and methods will bring you new taste stimulation. This dish is very good whether it is served with rice or wine.

Kung Pao Ding

1. Change the duck breast to a knife and cut into duck cubes (the size is up to your liking)

2. Diced duck flavor: add pea starch, soy sauce, cooking wine, mix well and marinate for ten minutes

3. Finely chop garlic and ginger, and chop green onion into small pieces

4. Peanuts and dried chili, peppercorns

5. Mixing a bowl of gorgon: add pea starch, salt, pepper, sugar, vinegar, and soy sauce to the seasoning bowl

6. 50% oil warm fried fragrant peanuts and set aside

7. Put a little oil in the pot at 60% of the oil temperature, add dried chili and peppercorns to the pot, then add ginger, green onion and garlic to create a fragrant flavor (add only half of the green onions)

8. Add the diced duck to the pot and stir-fry over high heat until the diced duck is mature

9. Pour in the mixed sauce and continue to stir-fry quickly

10. Add the remaining green onions, and finally add the puffed peanuts, stir well and put on the pan (the peanuts must be added last)

Tips:
1. It is best to use pea starch for marinating duck meat. If egg white is used, it will be easy to desizing and cause flocculation;
2. Make a big fire throughout the whole process. Stir-fry the duck can not be long, and the time is too long to prevent the meat from getting burnt;
3. The peanuts have been deep-fried beforehand, and finally the vegetables can be put into the pot, which will give them a crunchy texture.