In fact, Kung Pao cuisine is a classic Sichuan practice, just like fish flavored dishes, the preparation of Kung Pao juice is the key. Such dishes focus on sweet and sour taste.
Efficacy
Squid is beneficial to bone development and hematopoiesis, and can effectively treat anemia. In addition to being rich in protein and amino acids required by the body, it also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function.
Ingredients
| Ingredients | Consumption |
| Carrot | 50 g |
| sugar | |
| Starch | |
| Soy sauce | |
| Peanut | 20 g |
| soy sauce | |
| vinegar | |
| Squid | 380 g |
| cucumber | 50 g |
| dried chili |
Directions
1
Prepare the materials, wash the fresh squid, cut a flower knife on the fresh squid body
2
djust Kung Pao juice, add the right amount of dark soy sauce, soy sauce, aged vinegar, sugar and a teaspoon of starch, mix well and set aside
3
Cook a pot of boiling water and put a spoonful of cooking wine. Add the squid and remove it as soon as it rolls, then drain
4
Add oil, stir-fry dried chili on low heat, slightly fry with garlic and ginger, then with carrot
5
Add the squid and sauce and stir-fry a few times on high heat. Add cucumber and peanuts, stir-fry a few times to collect juice
