Autumn and winter season, a simple side dish can really make your appetite, so do you know the best food partner in autumn? Might as well follow the pace of Sihai food Xiaobian to see how to make the best kung pao chicken?
Methods: 1. Fry peanuts first. Pour proper amount of oil into the pot. When the oil is cold, pour the peanut into the oil. Heat it with medium heat. Turn the peanut with a colander to make it heated evenly.
2. When the oil is hot, remove the discolored peanuts, drain the oil, sprinkle a small amount of salt and sugar, and let cool. The color of fried peanuts will be darker after cooling, so pay attention not to over fry the peanuts when frying
3. Lay the chicken on the chopping board, loosen it with the back of the knife, and then cut the chicken with a cross knife
4. Cut the chicken into 2 cm diced meat, put into a bowl, add 1 tbsp soy sauce, 1 tbsp starch, 1 tbsp oil, mix well
5. Cut the dried red pepper into 2 cm segments and remove the seeds. Mix all seasonings into sauce and set aside. Cut scallion into 1cm long sections, peel garlic, wash and slice.
6. Heat the frying pan with high heat, pour in the right amount of oil, put in the dry pepper section and Chinese prickly ash, and fry until brown red.
7. Add diced chicken and stir fry.
8. Add garlic slices, ginger slices and scallion, stir fry until fragrant.
9. Add sauce stir fry 10, add fried peanuts stir fry can taste full kung pao chicken with a simple white rice, or add a Porphyra soup, such a day is actually very good!