Name: Sichuan Gongbao Diced Pork
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Plum meat; 80g Peanuts (fried); 50ml oil; 4 Dried chili; 5g Shallots; 5g garlic; 2 tbsp Fresh soy sauce; 1 tbsp Balsamic vinegar; 2 tbsp Sugar; 2g Chicken Bouillon Powder; 3g pepper; 1 teaspoon Soy sauce; Some Cooking Wine; Some Corn flour; Some Cooking oil

Sichuan Gongbao Diced Pork

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I heard that some people compare Kung Pao cuisine to a bomber for taste buds. It feels nothing fake. Today this dish is Kung Pao Diced Pork. The chicken is replaced with pig plum meat, and the taste is more tender. You can also try if you like it.

Sichuan Gongbao Diced Pork

1. Cut the green onion and green onion leaves separately. Peel the garlic and smash into pieces. Wash the dried chili and cut into sections to prepare the pepper.

2. Dice the pork plum meat and marinate it with cooking wine, light soy sauce and corn starch for 2 hours to prepare cooked peanut kernels

3. Seasoning sauce: 2 tablespoons of fresh soy sauce, 2 tablespoons of water, 1 teaspoon of dark soy sauce, 1 tablespoon of balsamic vinegar, 2 tablespoons of sugar, 2 grams of chicken essence, mix well

4. Heat the pan and pour the oil

5. Heat the oil for 5 minutes, pick up the smashed diced meat, put it in the pot and oil it until all the color is changed, then pick it up

6. Leave 30 ml of oil in the pot, pour the green onion, dried chili, pepper, garlic and saute

7. Then return the diced pork to the pot and stir-fry evenly

8. Pour the seasoning sauce and cook for a while

9. Then pour the peanut kernels and stir-fry evenly, then turn off the heat and get out of the pan

10. Put it in a bowl and sprinkle with chopped green onion and serve

Tips:
1. The diced meat should be marinated in advance to taste, so as to maintain a fresh and tender taste.
2. The peanut kernels are added at the end to maintain the crispy taste.