Is the Kung Pao Chicken at Emei Restaurant, a time-honored restaurant in Beijing, delicious?

It’s delicious. Besides Beijing, there are many good Kung Pao Chicken shops.

Kung Pao Chicken is a traditional Sichuan dish. Chicken is the main ingredient. The specialty is spicy plus sweet and spicy. In Sichuan, it is of high quality. Not only we Chinese like to eat this dish, but foreigners also like it very much. They are full of praises after eating it. Abroad, it has become synonymous with Chinese food. When foreigners talk about Chinese food, the palace Kung Pao Chicken, in Chinese restaurants, the most popular is Kung Pao Chicken.

1. Chicken protein

Chicken has high protein content and high digestibility. It is easily absorbed and utilized by the body. It can enhance physical strength, enhance physical fitness, and improve body immunity. Peanuts contain vitamin E and zinc, which can enhance memory, resist aging, delay brain function decline, and moisturize the skin. It also contains unsaturated fatty acids that lower cholesterol. However, after frying, the peanuts are hot and dry, so you can't eat more.

Ingredients: chicken legs, seasonings: green onions, eggs, dried chili peppers, Sichuan peppercorns, peanuts, cooking wine, soy sauce, vinegar, red oil, sugar, thickening methods: 1. Preparation, chicken legs, peanuts, Sichuan peppercorns, Dried chili peppers, cooking wine, vinegar, etc. 2. Prepare the chicken leg bones, dice the chicken legs, add 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 egg white, 2 tablespoons salt to the chicken legs, mix well for 20 minutes.

2. Home-cooked Kung Pao Chicken

This dish is made of diced chicken, dried chili peppers, peanuts, etc. The tender chicken and crispy peanuts combine perfectly. Coupled with spicy chili peppers, it’s a home-cooked dish you don’t want to miss. Friends who like to cook, don’t forget to pay attention and update the dishes every day. Ingredients: chicken breast, a little dried chili pepper, fried peanuts, Sichuan peppercorns, white chili pepper, cooking wine, starch, salt, cooking oil, white sugar, minced garlic, green onion, balsamic vinegar, 2 sticks of dark soy sauce, 1 stick of light soy sauce.

Finally, cut the chicken thigh bone down from the chicken thigh and along the chicken bone. Chicken must be marinated in order to be flavorful. Stir-fry Sichuan peppercorns and dried chili peppers over low heat. Stir-fry the diced chicken over high heat until it is 80% cooked, and the diced chicken will not dry out. Do not cook the seasoning at the same time. Stir in each seasoning thoroughly so that the flavors of each seasoning are fully mixed with the diced chicken before adding the next seasoning. Before cooking, pour 3 teaspoons of red oil into the pot.