宮爆雞丁
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<font size="4"><font color="blue"><strong>宮爆雞丁的做法<br />
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蔥切段，薑切小片，辣椒切小段<br />
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雞腿去皮去骨切成丁，用1/2勺澱粉、1勺生抽醬油、和半勺料酒醃20分鐘<br />
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2勺生抽、3勺白糖、米醋1.5勺兌成汁備用<br />
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澱粉1勺、水1勺、料酒1.5勺調成芡汁備用<br />
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鍋中倒少許油，以小火將花生米炸香脆——當然你也可以用熟的花生米，就省了這一步啦<br />
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雞肉在炒前一定倒少許油拌一下，以防黏鍋<br />
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鍋加熱後倒適量油，油溫熱後入雞丁翻炒<br />
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雞丁翻炒變色，切用筷子一扎就扎透說明熟了，可以盛出備用<br />
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鍋中加入少許香油和植物油，放入花椒以小火榨香<br />
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炸鍋油的花椒扔掉不用，油留在鍋裏<br />
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下蔥段和辣椒、薑片爆香<br />
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將炒好的雞肉倒入鍋中<br />
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將步驟2中調好的汁倒入鍋中<br />
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加入一勺老抽醬油添色<br />
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倒入芡汁勾芡<br />
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下花生米後即可出鍋<br />
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