In the first program of the Chinese restaurant, the management team of the Chinese restaurant offered three main dishes, namely, the double cooked pork made by the store manager Zhao Wei himself, the braised fish with star chef Zhang Liang and the fish head in casserole. Zhang Liang is definitely a chef delayed by a model. Gong Bao chicken, a good dish, is liked by many people. Do you like it?
Gongbao chicken is characterized by spicy sweet, sweet spicy, chicken fresh and tender with peanut crispy, spicy and crisp, red but not spicy, spicy but not fierce, meat smooth and crisp. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)
Main material: Chicken
Making materials
Dried meat (225 g), peanuts (50 g). Accessories: Onion (45g), ginger (10g). Seasoning: dry pepper (8G), prickly ash (1.5g), salad oil (60g), salt (2G), cooking wine (2G), monosodium glutamate (1g), soy sauce (6g), sugar (10g), vinegar (7G), Shuidian powder (22G).
Production steps
1. Pat the chicken breast with the back of the knife, cut it into small cubes, add a tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper and half a teaspoon of salt, marinate a teaspoon of starch for 10 minutes, and mix with starch.
2. Wash and cut the shallot into sections, wash the dried pepper, cut off the two ends to remove the pepper seeds, and dice the cucumber.
3, small bowl of soy sauce, vinegar, salt, ginger juice, sugar and cooking wine, mix evenly make seasoning juice.
4. Leave the bottom oil in the middle, put in the pepper and dried pepper after heating, stir fry with a small fire to give the fragrance, and then put in the onion section.
5. Put in the chicken, put 1 tbsp of cooking wine, stir fry the chicken and change its color, then pour in the water lake powder.
6, after mixing sauce, and then placed in cooked peanuts, stir evenly, water starch to thicken [5].
Xiaobian's suggestion: brew peanuts with boiling water, peel off the skin, fry peanuts under cold oil in a cold pot (not easy to fry), fry them over medium heat until they are light brown, and then put them in a large plate for heat dissipation.