There's a way to eat. You have to order it when you go to the restaurant. You often cook it at home. I don't feel tired of it. It's this kung pao chicken.
To fry this dish, I use the new stainless steel non stick frying pan, which has fast heat conduction, even heating, fast stir frying and retains the original taste of the ingredients.
Tender chicken, crispy cucumber and carrot, crispy peanuts, sweet and sour, appetizing, uncovering and fragrant, it's really super delicious.
Ingredients: 3 chicken legs, half carrot, 1 cucumber, 1 cooked peanuts, 1 onion, garlic,
Accessories: bean paste, dried pepper, pepper, cooking wine, soy sauce, oyster sauce, sugar, raw powder, vinegar, edible oil
Practice:
No.1 remove the chicken leg, add starch, cooking wine and salt into the diced meat and marinate for five minutes. Dice carrot, cucumber, scallion and garlic.
No.2 prepare an empty bowl, add 2 scoops of soy sauce, 1 scoop of oyster sauce, 1 half scoop of sugar, 1 scoop of vinegar, 1 scoop of starch and 1 half bowl of water, mix well and reserve
No.3 put more oil into the pot. Heat 70% of the oil into the chicken. Stir fry for 3 minutes. The chicken will change color and serve as standby.
No.4 add the bottom oil in the hot pot, fry the dried pepper and pepper, discard the oil, add the garlic, stir fry the oil, add the bean paste and stir fry the red oil.
No.5 add carrot cubes, chicken breast and stir fry evenly, add cucumber cubes, peanuts, scallions and sauces, stir fry evenly over high heat
