宫保鸡丁：一道经典的川菜背后的故事

用料

鸡胸肉（鸡腿肉去皮）

1一2个

花生米

适量

葱段

适量

花椒、蒜片、干辣椒

适量

腌料：盐、味精、生抽、料酒、白胡椒粉、水淀粉、油

适量

碗汁：盐、味精、生抽、老抽、糖、陈醋、料酒、淀粉、水

糖、醋多一些，其他适量

宫保鸡丁的做法

1. 鸡胸肉先切条，再切小丁，放入一点盐、味精、生抽、料酒、白胡椒粉，抓匀

1. 如果肉感觉干，就加入水淀粉，如果不干，加一勺干淀粉就可以，抓匀

1. 最后倒入油封好，腌制最少半小时

1. 调个碗汁：适量盐、味精、生抽、老抽、料酒、糖、陈醋、小半勺淀粉、半碗水。糖、醋多一些哈，尝尝味道，别太咸。因为鸡肉有底口。

1. 炸一些花生米，我用的空气炸锅，喷一点油，9分钟，中间翻动一下。

2. https://weibo.com/ttarticle/p/show?id=2309405164214800220167
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1. 葱切段，蒜切片

1. 我用的铁锅，热锅凉油鸡肉才不粘锅，大火烧热至冒烟，放油，转一圈后倒出，再倒入多一点的凉油，改小火，放入鸡肉数5个数，再滑散

1. 一点都不粘，肉变白捞出控油

1. 把葱段炸香

1. 捞出

1. 小火，花椒炸香后捞出

1. 再放入干辣椒、蒜片炒香

1. 放入鸡肉、葱段、花生米，改大火，倒入碗汁

1. 翻炒至汤汁粘稠，淋上明油（料油）即可出锅

1. 哎玛，太香了用勺舀着吃才过瘾！两碗米饭走起，香迷糊了