Kung Pao Chicken

[Ingredients]: 2 chicken legs
[Excipients]: 1 onion, 30 grams of fried peanuts Seasoning: ginger 5g, garlic 10g, dried chili 10g, pepper 2g, salt 4g, soy sauce 5ml, soy sauce 10ml, cooking wine 5ml, sugar 10g, vinegar 15ml, water 30ml , water starch 20g

first step

second step

1、 salt

2、soy sauce

3、 cooking wine

4、 Add starch and mix ， marinate for 5 minutes

5、 Heat some hot pot, pour oil, but the oil does not burn too hot, otherwise, dry chili is easy to simmer, fire to open the fire on the line. Put the pepper and pepper in the medium oil temperature, and throw it into the ginger and garlic slices together. At this time, pay attention to the color change of the pepper. If the color is still very red, then the time is not enough, the chili will not be released, if the pepper is completely When it's dark, it's gone. It's not scent, it's paste. You need to wait until the pepper is half red and black, and you can smell the pungent smell. Even if it's good, go to the next step. This step is critical, and it is decided whether or not the pungent scent is just right.

6、 Putting chicken into this stage can be turned into a fire from the middle of the fire. No need to fry for a long time. A mistake that some novices easily make is that they always feel that the food is not cooked. They must be fried for a long time, so the taste of the meat will be very firewood. Unappetizing. In fact, the meat of the broiler is very tender, and the fry is completely discolored.

7、 Put in big scallions

8、 Pan it， Enjoy it