1. Prepare the three ingredients, cut the chicken and bamboo shoots, and make the Gongbao flavored juice. Gong Bao is the Crown Prince Tai Bao, an ancient official title. According to legend, there was a Gong Bao official who liked to eat spicy chicken, so he named this dish. The non-spicy Kung Pao Chicken is sweet and sour, the original version should be a bit spicy. Without the chili, the taste is still there. No hindrance, no hindrance!
2. The diced chicken is marinated in cooking wine, black pepper, and a little salt, and fried in oil. Sheng Qi put next to it. Prepare marinade: vinegar, light soy sauce, dark soy sauce (coloring), sugar, starch. Try the taste, sour and sweet.
3. The bamboo shoots are over water. Put oil in an empty pan (peanut oil is better), and stir-fry the diced bamboo shoots and chicken.
4. When the ingredients are cooked, put the marinade. Quickly raise the pan and put the fried peanuts (to keep the crispness).
