EN
fish-flavored shredded pork
Kung Pao chicken seasoning 80g, chicken 200g, carrot 50g, cucumber 50g, green onion 50g, dry pepper 3g, pepper 1g, cooked peanuts/dried cashews 50g
Peel the chicken, dice it and add salt, cooking wine, pepper, soy sauce, egg white, and starch. Mix well and pour in a little edible vegetable oil to marinate for about 20 minutes. Dice carrots and cucumbers, and cut scallions into sections.
1. Prepare ingredients and handle them according to the above method; Stir fry the diced chicken in oil until it turns white. Remove and set aside.
2. Stir fry Chinese prickly ash and dried chilli in oil, add diced cucumber, diced carrot and chopped green onion, stir fry until they are broken, and then add diced chicken and Kung Pao chicken seasoning.
3. Stir fry evenly and add a little water starch to thicken the sauce; Add cooked peanuts/dried cashews and stir fry to remove from the pot and serve on a plate.
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