How to prepare Gongbaowei juice?

Ingredients: garlic slices10g, Jiang Mo10g, onion segments15g. Seasoning: dried red pepper 5g, wet powder 15g, pepper 15g, bean paste 10g (chopped), cooking wine 5g, sugar 10g, vinegar 10g, salt 2g, monosodium glutamate 2g, oil 50g, and oil 50g.

Exercise:

1, the white sweet and sour monosodium glutamate salt of wet raw powder cooking wine is enough to make juice;

2. Heat the oil and add the onion, stir-fry the dried red pepper and pepper bean paste, and pour in the sauce to boil.

Features: the sauce is rich, and all kinds of seasonings are mixed in one dish, which has a unique taste.

Extended data:

Kung Pao sauce is a delicious food. The preparation method comprises putting all the ingredients into a pot, uniformly mixing, boiling, opening and cooling. You can make kung pao chicken, Kung Pao frog, Kung Pao sliced meat, etc. , it's quite easy to use.

Kung pao chicken is a famous traditional dish with Chinese and foreign characteristics. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish. Later, kung pao chicken also spread abroad.

Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts.

References:

Kung pao sauce-Baidu encyclopedia