Ingredients

　　Lean meat200g

Appropriate amount of oil

Appropriate amount of salt

Appropriate amount of sugar

　　DoubanjiangSauceAppropriate amount

　　AgedVinegarAppropriate amount

Wexian sauce in appropriate amount

　　Chicken leg300g

　　Peanuts50g

50g of spring onion

Appropriate amount of oil

Appropriate amount of salt

SpicyChiliAppropriate amount

Sugar in appropriate amount

Vinegar in appropriate amount

　　SoysauceAppropriate amount

Chili powder in appropriate amount

　　Chicken essenceAppropriate amount

Cornstarch in appropriate amount

Methyl alcohol in appropriate amount

Spicy and numbingKung Pao chickenSteps to make

1. Wash the chicken leg, remove the bone.

2. Cut the chicken leg meat into cubes, add salt, cooking wine, and cornstarch for marination then set aside.

3. Cut the spring onion into pieces, prepare peanuts.

4. Mix some water with starch, sugar, vinegar, soysauce, chili powder to make a sauce..

5. Prepare Huangfeihong's spicy peppers and chilies.

6. Heat oil in a pot, stir-fry the chicken cubes until they turn color.

7. Add spicy peppers and chilies, fry on low heat until red oil is produced.

8. Pour in the sauce, cook until the sauce thickens and evenly coats the chicken pieces.

9. Add peanuts and spring onion pieces, quickly stir-fry then add chicken essence for seasoning.

TIP

Peanuts can be replaced with other nuts; it is recommended to use chicken legs as they are tender and moist, providing a better texture.

Oyster sauce in appropriate amount

10g of garlic slices

Green pepperRed pepper150g

150g wood ear mushrooms

　　Fish-flavored shredded meatSteps to make

1. Wash the lean meat, cut into strips.

2. Mix with egg white, salt, sugar, Wexian sauce, and cornstarch for marination for 15 minutes.

3. Prepare additional ingredients (cut wood ear mushrooms into strips, green and red peppers into strips, scallions into segments, dried chili peppers into small pieces, garlic cloves into slices).）

4. Heat the pot with a little oil, stir-fry the marinated meat strips until they turn white.

5. Remove from heat once done.

6. Add more oil to the pot, then stir-fry garlic slices until fragrant, add green and red pepper strips.

7. Add wood ear mushroom strips and stir-fry together.

8. Add dried chili pieces and stir-fry with them; if you like spicy food, you can stir-fry the chili peppers first to get a stronger flavor.

9. Put in some Doubanjiang and stir-fry until fragrant.

10. Add back the meat strips and stir-fry together.

11. Add sugar for taste.

12. Add Wexian sauce.

13. Add scallion segments and stir-fry together.

14. Just before turning off, add appropriate amount of aged vinegar.

15. Stir-fry over high heat until well mixed, then serve.

TIP

Since Doubanjiang is a highly salty ingredient, be sure to use salt judiciously to avoid making it too salty.