In a small bowl, mix 15 grams of fresh soy sauce, 5 grams of cooking wine, 5 grams of chicken sauce seasoning, 2 grams of sesame oil, 15 grams of white vinegar, 3 grams of starch, 10 grams of water, mix well to make sauce, 6 slices of Ginger Minced Reserve.
500g diced chicken, add 5G cooking wine, 5g special sauce, a small amount of white pepper, 2g salt, sugar 15g, 2g starch stir well, finally add 5G fried vegetable oil marinate 10 minutes.
Stir for longer, until the chicken tastes better, then add 58 grams of cooking oil, set aside, set aside.
Wash 100g spring onion, cut into small pieces and set aside.
15 G DRIED CHILLI, cut into sections and set aside!
Five grams of peppercorns ready.
Chop 10g bean paste into small pieces and set aside.
60g cooked, crunchy peanuts set aside. Small packages of cooked peanuts for recipe direct use.
Add 60 grams of cooking oil in the pot, after heating turn a small fire, into the pepper section, the oil hot fried fragrance, immediately from the kitchen fire, sheng out of pepper.Because dried chillies burn easily, the flavor comes out
Pour in pepper, stir-fry incense, and so appear pepper flavor, Sheng out about half of pepper, you can use other dishes.
Add bean sauce in the pot, further stir-fried pepper flavor and Red Chili oil. Kung Pao chickens red comes from this step. To change the fire
Add the diced chicken and stir-fry until the color changes.
Finally, pour in the sauce of special sauce, White Vinegar, etc.. stir-fry for a few minutes,
if you like rice covered with soup, you can save some of the soup.
If you like your dishes shiny and beautiful, try to heat up the soup to dry.
Then add the scallions,
cooked peanuts,
the fried chillies,
add 5 G SESAME OIL,
this ensures that the finished product is bright and attractive!
Stir and serve:
SPICY AND TENDER AND DELICIOUS ~
This dish of diced chicken is drained of soup
Please, enjoy
