How did kung pao chicken do it?

How to make authentic kung pao chicken?

Exercise 1:

Ingredients: chicken legs, peanuts, onions, ginger, garlic, cooking oil, dried peppers, pepper granules, pepper noodles, cooking wine, starch, salt, rice vinegar, soy sauce and sugar.

Exercise:

1. Peel and slice the ginger and garlic, dice the scallion, remove the stalks and seeds from the dried chili, cut into sections with the length of 1 cm, pat the chicken loose, and then replace it with diced, diced, diced, diced, diced, diced, diced, diced.

2, with salt, soy sauce, cooking wine, sweet potato starch, mix well, sizing to smell.

3. Wash the peanuts, fry them in the oil pan, remove them and let them cool. The heat is well controlled, and the fried peanuts taste bitter.

4. Heat the pan, add oil and heat it. Stir-fry the chicken in the pot until it changes color, and then take it out. Add oil to the pan, stir-fry the ginger and garlic, add the dried chilli and stir-fry until it is brownish red, then add the pepper and stir-fry the diced chicken.

5. Add the sauce and stir fry, pour in the fried peanuts before taking the pan, stir fry and collect the juice, and take the pan and put it on the plate.

Exercise 2

Ingredients: chicken legs, peanuts, onions, ginger, garlic, cooking oil, dried peppers, pepper granules, pepper noodles, cooking wine, starch, salt, rice vinegar, soy sauce and sugar.

Exercise:

1. Pat the chicken breast with the back of a knife and cut it into D-shaped thumb nails.

2. Marinate for 10 minutes with 1 tablespoon cooking wine, 1/2 tablespoon cooking oil, 1/2 teaspoon white pepper, 1/2 teaspoon salt and 1 teaspoon starch.

3, onion cut into sections, put oil in the pot, stir-fry the diced chicken to white under 70% to 80% heat. Add dried peppers, onions and a teaspoon of pepper powder, stir-fry until fragrant.

4. Add the juice and stir-fry until it is sticky and dry. Turn off the heat and mix in peanuts.