Kung Pao Chicken taught by mother. There is a taste of home.
|Dried chili||4 pieces|
|soy sauce||The right amount|
|Tempeh||The right amount|
|Cooking oil||a little|
|Zanthoxylum bungeanum||5 pcs|
|Cooking wine||The right amount|
|Dry starch||a little|
Dice the chicken, add soy sauce and dry starch to marinate for about 10 minutes; beat the garlic, shred the ginger, cut the dried chili in half, and cut the onion into sections.
Take a small bowl, add a little soy sauce, cooking wine, tempeh to adjust the juice
Heat the pan without adding oil, break the walnuts into small pieces with your fingers, and saute the pan. After smelling, put the pot into a small bowl and set aside
Add oil to the wok, heat it over high heat, deep fry the peppercorns, remove the peppercorns
Garlic, ginger, dried chili and saute
Add chicken, stir-fry until cooked 8 minutes, add sauce (step 2)
Add fried walnuts, stir fry evenly; add shallots, stir well
Dry starch is mixed with water starch to thicken, close the pot and cover to turn off the flame. carry out!