Kung Pao Pheasant
1.
Main and auxiliary ingredients: pheasant, cooked peanuts, sharp peppers, carrots
2.
Wash the pheasant and dice
3.
Then add a little salt and an appropriate amount of cooking wine to marinate for 10 minutes
4.
Add water starch, gently grasp evenly to sizing
5.
Add appropriate amount of oil, grab well, and seal the moisture in the meat with oil
6.
Wash the carrots and hot peppers, dice them and set aside
7.
Chop the green onion and ginger
8.
Mix a bowl of gorgon: add salt, sugar, monosodium glutamate, cooking wine, light soy sauce to the bowl
9.
Then add an appropriate amount of water starch and mix well and serve
10.
Heat a pan with cold oil, heat it to about 40% heat, add the diced pheasant that has been sizing, and stir-fry over a medium-to-small heat
11.
Stir-fry until all the diced meat is evenly discolored, set aside
12.
Leave the bottom oil in the pot, add the green onion and ginger and stir fry until fragrant
13.
Add Pixian bean paste and stir-fry for red oil
14.
Add crushed chili, stir-fry evenly on low heat
15.
Put in diced carrots and sharp peppers one after another
16.
Fry until the carrots are broken, add spare diced pheasant
17.
Stir quickly and evenly
18.
Bring to the fire, cook in the mixed bowl of gorgon juice
19.
Flip the spoon quickly and stir well, then turn off the heat
20.
Add cooked peanuts
21.
Stir evenly and serve
22.
Put it out of the pot and serve on the table
Tips:
1. This dish pays attention to the tenderness of the diced meat, so firstly, it must be cooked in advance, and secondly, the bowl of gorgon must be blended in advance to ensure that the diced meat is cooked quickly and reduce the stay in the pot. time.
2. Because the peanuts are already cooked, in order to ensure the taste, be sure to put them last.
