Speaking of Kung Pao chicken, the second uncle has feelings for this dish. From the teacher to the present, every time he talks about this dish, the second uncle has an endless story. Ding Baozhen, the inspector of Shandong in the Qing Dynasty, had a lot of research on cooking, and he liked to eat spicy, so he ordered the family chef to improve the "sauce fried chicken" to spicy stir-fry, creating a dish made of chicken, red pepper and peanut rice stir-fry. Because he was an official, he was posthumously awarded the title of "Prince Taibao", "Prince Taibao" is one of the "Palace Security", in honor of Ding Baozhen, so he named this dish "Gongbao Chicken Ding".
From the origin of Kung Pao chicken, to the 90-year-old teacher Fu personally passed on this dish, the second uncle still remembers the taste of kung pao chicken, so today let the second uncle teach everyone to make this kung pao chicken together.
ingredient:
Two wattles (dried chili pepper cut into sections), garlic slices, green onion slices (erbo suggests that the green onion should be cut into four cloves), ginger slices. (Ratio of green onion 2, garlic 1, ginger 0.5)
Selection:
The same as spicy chicken, the choice is still chicken thigh meat (do not use chicken breast, chicken breast has no taste), the same to bone peeling (so fried out neatly), and then the chicken thigh meat with a flower knife, chopped into a small even size of the cube.
Production: (Second Earr hints that seasoning is the key)
1: Add 0.5g of salt, a small amount of pepper, 10g of soy sauce and an appropriate amount of rice wine to the chicken.
2: Grab the diced chicken by hand, the viscosity comes out, and then add half the egg white.
3: Make onion and ginger water (a step that many people overlook) and pour it into the diced chicken.
4, with both hands around the mixed chicken cubes, the juice can be better patted into it, in order to thicken (tips: marinated chicken should be most appropriate in 15 minutes, during which you can add a little water to pat, so that the chicken is more tender)
5: After beating the viscosity, put in a spoonful of corn starch to continue to copy, and pour an appropriate amount of pepper oil (after cooling) into the chicken cubes to seal the oil
6: Marinate the diced chicken for 15 minutes
7, peanut rice peeling (the second uncle secretly told you: peanut rice can be baked in the oven first, and then fried, so that it can be kept crisp for several days) poured into the medium-low heat of the oil pan soaked and fried, slightly yellow, when you hear the peanuts crackling, you can first serve the plate
8, Beijing peppercorns and Sichuan peppercorns 1:1, small fire fried out of the aroma (the second uncle emphasized that fried peppercorns are very critical, the oil temperature can not be overheated, easy to fry the peppercorns paste)
9, mix the sauce, put the chopped onion ginger garlic slices in the bowl, pour in the rice wine, soy sauce and vinegar, the ratio of rice wine and soy sauce is 1:1: vinegar is half of it, add a spoonful of sugar (sweet and sour 1:1), a small amount of pepper Titian (can be left aside or not) and a little salt, and then put in a small amount of old soy sauce color, pour water starch and cut green onion slices
10, pour some oil (lubricating oil) into the pot, the pot should be burned in place, smoke poured into some cool oil, and then turned around and poured, and then poured in the appropriate amount of oil, 50% of the oil temperature under the pan fried chicken, try not to use the spatula to stir-fry, small shake the pot, use chopsticks to gently stir, the chicken diced fried after filling
11: Pour the right amount of peppercorn oil into the pot, add the dried chili peppers over low heat and stir-fry slowly (if the heat conduction is fast, you can leave the stove and stir-fry for 1 and a half minutes using the temperature in the pot for 1 and a half minutes to 2 minutes) Stir-fry until fragrant, then add green onion, ginger, garlic slices and diced chicken
12: Pour in the mixed bowl juice, stir-fry over high heat, add peanuts and rice and a small amount of oil, stir-fry evenly and then you can get out of the pot
The second uncle's kung pao chicken, the old traditional taste is displayed to everyone, hemp, spicy, fresh, fragrant, crisp, can not be expressed in words of taste, waiting for you to taste ~