How to make diced rice and chicken?

Kung pao chicken is a very common home-cooked dish with sweet and sour taste and tender meat, which is most suitable for bibimbap. I wish I could eat two bowls of rice at a time. Kung pao chicken is delicious but not easy to cook. There is always a mother in the background who says that she can't make this ratio, and the taste is always wrong.

Today! Bowl juice skills tell you! Learn the proportion of ingredients in 2 minutes, so that you can make a sweet and sour kung pao chicken smoothly!

One portion of soy sauce, two portions of vinegar, one portion of cooking wine, one portion of sugar, and a little water starch, the perfect bowl juice can't be wrong! This knowledge point must be remembered.

Materials:

A bowl of rice, a drumstick, a proper amount of salt, peanuts 100g, onions 100g, dried peppers 5g, peppers 5g, vinegar 10g, soy sauce 5g, garlic 10g, red oil 20g, ginger 3g, sugar 5g and black pepper 5g.

Steps:

1, the chicken leg is washed, boneless and diced, and then black pepper, salt, soy sauce, cooking oil and water starch are added.

2. Add cooking oil and the same amount of red oil to the pot, add dried pepper, pepper, ginger slices and garlic cloves, stir-fry until fragrant, pour chicken essence and stir-fry until one side is solidified.

3. Mix one part of soy sauce, two parts of vinegar, one part of cooking wine, one part of sugar and a proper amount of water starch into a bowl of juice, add onion segments and half a bowl of juice and stir fry, then add peanuts, red oil and the remaining bowl of juice and stir fry evenly.

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