The protein content is extremely high, only 9 yuan a catty, sweet and sour appetizing and satisfying, children love to eat and I love to do

Kung Pao Chicken believes that many friends like to eat, today I will share with you the specific method of this dish, the taste is sweet and sour, appetizing and satisfying, the key is to master the proportion of "Kung Pao Juice".

--- [Kung Pao Chicken] ---

Ingredients: 350 grams of chicken breast, 100 grams of cucumber, 100 grams of carrots, 100 grams of peanuts, a little chopped green onion, a little minced garlic, a teaspoon of Pixian bean paste, two teaspoons of light soy sauce, two teaspoons of sugar, one teaspoon of aged vinegar,

Steps:

1. Wash the cucumber, cut it from the middle, all four petals, and then cut it into small cubes; Wash and peel the carrots and cut them into small cubes; Wash the peanuts and control the moisture for later use.

2. Remove the fascia on the surface of the chicken breast, then cut it from the middle, then cut it into small dices of about 1 cm, squeeze out the water, add a little salt and white pepper and mix well, then add an egg and an appropriate amount of cornstarch to grasp and mix evenly, and starch the meat.

3. Prepare a small bowl, add two teaspoons of light soy sauce, two teaspoons of sugar, one teaspoon of aged vinegar, one teaspoon of starch and two teaspoons of water to the bowl and stir well to make Kung Pao juice for later use. The proportion of this sauce must be mastered, and the taste is sweet and sour.

4. Add an appropriate amount of cooking oil to the pot, put the peanuts in the cold oil, fry them slowly over low heat, and remove the peanuts to cool for later use.

5. Continue to boil the oil until it is about 40% hot, put the batted diced meat into the pot, quickly disperse it to prevent sticking, and slide the diced meat until it changes color and matures.

6. Leave an appropriate amount of base oil in the pot, add chopped green onions and minced garlic and stir-fry until fragrant, then add two teaspoons of Pixian bean paste and stir-fry the red oil, and then add diced carrots and stir-fry.

7. Stir-fry the diced carrots until they are broken, then add the smooth diced meat and cucumber and stir-fry a few times.

8. Stir the pre-adjusted kung pao juice to prevent the starch from sinking to the bottom, then pour it into the pot, turn on high heat and stir-fry, and burn the soup until it is viscous.

9. Finally, add the peanuts that have been fried in advance, stir-fry evenly, and then put them on a plate.