Kung Pao Juice is more authentic than the formula.

Formula of 1 Gongbao juice

2 Proportion formula of Gongbao juice preparation

Formula of 1 Gongbao juice

Remember, the ratio of Kung Pao sauce is 2: 1: 2 soy sauce, vinegar and sugar. Except for spices, of course. Also use peppers, onions and dried peppers to make the taste of Kung Pao juice more layered. Finally, we should thicken it with water starch to make the sauce rich and make people's appetite increase greatly.

The most authentic kung pao chicken method (Gongbao flavor type, also called Xiaolikou).

First, prepare chicken.

1. One beat: pat the chicken loose and open the chicken fiber;

2. Second chop: put a small cross knife and cut off the fascia with a blade;

3. Cut into 1 cm square diced meat.

4. Pulping:

A) First, put a little cooking wine and a teaspoon, and grab them evenly with your hands to remove the fishy smell;

B) Add another teaspoon of salt and continue to grasp with your hands. Feel sticky until it becomes stronger; C) Put a teaspoon and a half of starch after grasping, then continue to grasp and hang the starch evenly.

Second, the deployment of Kung Pao juice (white spoon)

1. Two tablespoons sugar

2. Two spoonfuls of vinegar

3. A spoonful of cooking wine (common cooking wine)

4. Soy sauce 1/3 tablespoons

5. Maojian 1 teaspoon starch (half teaspoon)

6. 1/3 teaspoons of salt

7.a spoonful of water

8. After mixing, add onion, ginger and garlic slices, and soak the fragrance of onion, ginger and garlic in Kung Pao juice for a while (several minutes).

Third, deal with chicken.

1. Moisten the pan, put cold oil in the hot pan and stir fry.

2. Put chicken along the side of the pot, or you will spill oil everywhere.

3. The temperature is very important, so we can't overdo it. The fire dispersed and turned white, and Barak felt relaxed.

4. Take out the pan and filter out the oil with a colander.

Fourth, the last step

1. Continue to cool the oil in the hot pot, add pepper and dried pepper and stir fry.

2. After the dried peppers turn red, put the previously soaked onions, ginger and garlic into a pot with grates, and stir-fry the fragrance without juicing.

3. After the fragrance comes out, add the diced chicken and stir fry.

4. Pour Kung Pao juice on the edge of the pot.

At this time, gently shake the pot and don't stir fry in a hurry. The chain structure is transparent, and it will be fried when it is bright.

6. Pour in Chili oil at this time.

7. Then put peanuts, which are not crisp for a long time.

8. Order some more monosodium glutamate, stir well, and you can put it on the plate.

2 Proportion formula of Gongbao juice preparation

Remember, the ratio of Kung Pao sauce is 2: 1: 2 soy sauce, vinegar and sugar. Except for spices, of course. Also use peppers, onions and dried peppers to make the taste of Kung Pao juice more layered. Finally, we should thicken it with water starch to make the sauce rich and make people's appetite increase greatly.

The most authentic kung pao chicken method (Gongbao flavor type, also called Xiaolikou).

First, prepare chicken.

1. One beat: pat the chicken loose and open the chicken fiber;

2. Second chop: put a small cross knife and cut off the fascia with a blade;

3. Cut into 1 cm square diced meat.

4. Pulping:

A) First, put a little cooking wine and a teaspoon, and grab them evenly with your hands to remove the fishy smell;

B) Add another teaspoon of salt and continue to grasp with your hands. If it feels sticky, let it serve.