Methods:
P1: let's talk about the peanut peeling method: turn on some water and turn off the fire.
P2: pour in the raw peanuts and scald for about half a minute.
P3: after you take it out, you will find that the infrared coat of peanuts is wrinkled. At this time, it is easy to remove the infrared coat with a light lift.
P4: look, it's all removed. After going to peanut infrared clothing, try this method, easy and simple.
P5: put a little oil in the pan, stir fry the peanuts with medium and small heat.
P6: chicken breast meat with knife back hammer powder.
P7: dice.
P8: Chicken with starch, soy sauce, cooking wine and a small amount of oil sizing, pickled set aside.
P9: cut the scallion into small sections, slice the garlic, and cut the dry pepper into sections.
P1: mixing the right juice is the soul of Gongbao chicken.
Since Kwai Sai is quick to stir fry, the juice must be prepared in advance and not fired.
The recipe of seasoning juice: a portion of cooking wine, a portion of soy sauce, a portion of vinegar, a portion of sugar, a portion of starch, a little salt, and two portions of water.
With this seasoning formula, you can make delicious kung pao chicken~
P2: add a little more oil to the pan, and then heat the hot pan to cool the oil, and then smooth the chicken until cooked and remove.
P3: leave the base oil and fry the pepper and dry pepper.
P4: add shallot, stir fry with garlic.
P5: stir fry the chicken slightly.
P6: pour in the sauce.
P7: after the soup is thick, pour in the peanuts and turn it over a few times to get out of the pot.
Finally, peanuts can maintain the crisp taste of peanuts, and it is more delicious with chicken.