Authentic old Chengdu Kung Pao Chicken

Overview

It is said online that authentic Sichuan cuisine must have Douban or something, so don’t refer to it

Preparation work: Cut the chicken breast into two-centimeter square pieces, add water, starch, sugar, vinegar, and salt and marinate for ten minutes. Cut the green bamboo shoots into pieces of the same size, and slice the garlic and ginger. Fried peanuts and set aside. Heat the rapeseed oil in the pan until it is cooked and there is no smell of rapeseed oil. Turn off the heat and cool it until the oil is about 60 degrees, which is healthier. Add garlic slices, dried chili peppers, and ginger slices to bring out the flavor. Fry the marinated chicken until it changes color
When the chicken changes color, add diced green bamboo shoots, stir-fry and add salt
Add fried peanuts
Start the pot