by 毛毛妈, Sept. 19, 2012
5：糖1茶匙， 生抽酱油1大匙， 老抽酱油1茶匙，头抽酱油2茶匙，醋1茶匙，生粉1茶匙，水3大匙，所有5料放一小碗里拌匀（图3）；
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。
I have to admit this is a very challenging dish, although it looks deceptively simple. After two attempts, I have yet to find the perfect balance of all flavors. Here are a few things I’ve learned:
Dried chilies, either whole or cut and seeded, are extremely mild. Even 8 or 10 of them may not be spicy enough for this dish. Now I understand why restaurants add jalapeno peppers in addition to dried chilies to give Kung Pao dishes a kick.
You have to use good Szechuan peppercorns. The real one not peppercorn powder. It makes a big difference.
Peanuts lose their crunchiness real fast, once they are mixed with the remaining ingredients. They have to be added almost right before you eat.
I’ve seen different ratios of soy sauce, salt, sugar and vinegar used in different recipes. There’s no best answer. It’s simply a matter of personal preferences. Trial and error is the only way to find your perfect recipes.
Hopefully I will find mine soon…..
all the best
试过很多别的做法做鸡胸, 毛毛妈这款是最嫩滑最好吃的, 做过N次, 每次都特别满意