Gongbao is one of the representative types of Sichuan cuisine. It stresses the "little litchi mouth", which mainly means that it has a slightly spicy taste, and it is sour in sweet and sweet in sour. When I was a child, every time I went to a restaurant, it was a dish I would order. I think many friends must like kung pao chicken as much as I do. Today we will learn together!
Ingredients: 250g chicken breast, 50g peanut, 40g scallion, 5g pepper, 8g dry pepper, 15g sugar, 10ml rice vinegar, 10ml soy sauce, 5ml soy sauce, 5ml cooking wine, 5g salt, 10ml starch and 40ml water.
Method:
1. Dice the chicken breast.
2. Add 2G salt, 3ml cooking wine, 4ml starch and 10ml water into the diced chicken.
3. Marinate by hand until all the water and sauce are put into the diced chicken, marinate for 15 minutes.
4. Mix soy sauce, cooking wine 2ml, sugar, rice vinegar, salt 3G, starch 6ml, water (about 30ml) into a bowl, and set aside.
5. Cut the scallion into the size of chicken.
6. Pour oil into the pan and fry peanuts over low heat.
7. Pour the oil into the pan and heat it to 60% heat. Add Chinese prickly ash and stir fry the dried pepper until fragrant.
8. Add diced chicken and stir fry until discolored.
9. Put in the scallion and continue to stir fry, stir fry the fragrance, pour in the juice.
10. Stir continuously with a shovel until it is even, and the soup begins to thicken.
11. Put in the fried peanuts.
12. Continue to stir fry until the sauce is thick and covered with diced meat and peanuts.