Deal with diced chicken. First, bone the chicken breast and cut it into diced meat. Then mix in egg white, dry starch and cooking wine until the chicken is wrapped into a slurry, and you can use it. Heat the oil in the pot to 40% heat, pour the chicken into the pot and stir-fry until it is 80% cooked, and take it out for later use. Then it's time to prepare Kung Pao juice and side dishes.
Spicy palace edition. The ingredients to be prepared are diced cucumber, crispy peanuts, soy sauce, dried peppers and Chili noodles. Add proper amount of white vinegar, sugar and soy sauce to a clean bowl. Heat the oil in the pan, add the onion, ginger, garlic and dried pepper to stir fry until fragrant, then add the diced chicken into the pan and stir fry evenly, then sprinkle some pepper noodles while stirring, and finally add the diced cucumber, peanuts and salt to stir fry for two minutes.
Spicy Sichuan food. The ingredients to be prepared are diced asparagus, crispy peanuts, sugar, dried peppers and green peppers. The production of Kung Pao juice is basically the same as that of Kung Pao version. Heat oil in a pan, add onion, ginger, garlic, dried pepper and green pepper and stir-fry until fragrant. Then add Kung Pao juice and stir fry. Add diced asparagus, peanuts and salt, stir-fry for two minutes, and then take out the pan.
Sauced Shandong cuisine edition. The ingredients to be prepared are diced horseshoes, crispy peanuts, soy sauce, sugar, dried peppers and pepper. The production process is basically similar to that of Sichuan cuisine. Finally, you need to add diced water chestnut, peanuts, soy sauce and salt and stir-fry for a few minutes before you can go out. Old soy sauce can enhance the sauce flavor of dishes.
Hot and sour Guizhou gourmet edition. The ingredients that need to be prepared are garlic sprouts, crispy peanuts and Ciba sea pepper, which are unique seasonings in Yunnan and Guizhou. The production process is basically the same as Sichuan style.