Kung Pao Diced Meat (Traditional Sichuan Cuisine)

Kung Pao Diced Meat is a famous traditional Sichuan dish, which originated from Xue Fucheng, a court chef in Qing Dynasty. It is said that Xue Fucheng was named "Bao Gong" by the emperor in the late Qing Dynasty because of his unique cooking skills and tastes. His specialty is Kung Pao Diced Meat, from which the name of this dish comes.

Material of Kung Pao diced meat

The materials needed to make Kung Pao diced meat are as follows:

lean pork

peanut

Garlic leaves/buds

energy

garlic

Red pepper

Sichuan pepper

Cooking wine

soybean

salt

sugar

corn starch

salad oil

The practice of kung pao diced meat

The following are the detailed steps of making Kung Pao diced meat:

1. Ready

Dice lean pork, add cooking wine, soy sauce, salt, sugar and cornmeal, mix well and marinate for 10 minute. Stir-fried peanuts for later use. Cut green garlic into pieces, and mince ginger and garlic for later use.

2. stir-fried diced meat

Heat salad oil, add dried pepper and prickly ash, stir fry, add marinated diced meat, stir fry until it changes color, and take it out for later use.

Mixing ingredients

Stir-fry the minced ginger and garlic in a pot, add the fried diced meat and peanuts and continue to stir-fry.

flavour

Add appropriate amount of salt, sugar, soy sauce and cooking wine to taste and stir well.

Add green garlic

Finally, add green garlic and stir fry a few times.

Edible method of Kung Pao diced meat

Kung Pao diced meat can be served with rice or pasta, or with beer or white wine as a side dish. Kung Pao diced meat tastes spicy and delicious, and the aroma is overflowing. It is a must-see food.

final result

Kung Pao Diced Meat is an excellent traditional Sichuan dish in China, and its unique taste and historical origin are amazing. It takes patience and skill to make a good Kung Pao diced meat, but once you taste its delicious taste, everything is worth it.