Kung Pao Preserved Eggs (no Peanuts Version)
1.
Six preserved eggs cut into pieces
2.
Dice chicken, prepare green onion, ginger, garlic, and dried chili.
3.
The preserved eggs are covered with starch.
4.
Pour into the frying pan and fry until the color of tiger skin.
5.
Put 2 tablespoons of fried preserved egg oil in the pan, add the diced chicken and stir fry.
6.
Stir-fry until the chicken diced changes color, pour in, stir-fry the ginger, garlic and chili until fragrant, then pour in preserved egg and stir fry.
7.
Pour 1 tablespoon of high white wine to get rid of fishy.
8.
Pour in a circle of light soy sauce, half a spoon of dark soy sauce, half a spoon of vinegar to taste, and a spoon of sugar for freshness. Continue to stir for 30 seconds.
9.
Finally, pour in the green onions and stir-fry for a few more times to get out of the pot.
10.
Roya multi-function electric frying pan, eat well by yourself
Tips:
When the preserved egg is fried, be careful not to burn it; there is no need to put salt in the whole process, and the salty taste of light soy sauce and dark soy sauce is enough.
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