4 pipa legs, scallion, ginger, white pepper, salt, egg white, corn starch, edible oil, peanuts, balsamic vinegar, white sugar, soy sauce with soy sauce, soy sauce with soy sauce, sesame oil, clear water, carved wine, garlic, dried pepper and dried pepper.

Production steps:

Step 1: clean the chicken legs, then shave off the bones, and then cut the chicken legs with a knife; Then cut the chicken leg into strips, and then change the knife and cut it into small pieces for later use.

Step 2: Make onion Jiang Shui. Add a proper amount of water to a large bowl, then add green onions and ginger slices, and start to squeeze out the juice inside.

Step 3: Add onion and Jiang Shui to the diced chicken to remove the fishy smell, then add a little pepper and salt and mix well; Then add an egg white, add a little corn starch, fully grasp and mix well, and then add a spoonful of cooking oil to prevent the chicken from drying out; Finally, let it stand for 15 minutes to make the chicken fully tasty.

Step 4: soak a proper amount of peanuts in boiling water for half an hour in advance, and then remove the peanut coat for later use; You can also fry directly without going to the peanut coat.

Step 5: Adjust Gongbao juice. Add a spoonful of balsamic vinegar and a spoonful of white sugar to the bowl according to the ratio of 1: 1, and then add more than half a spoonful of soy sauce and a proper amount of salt; Then add a little more sesame oil, a little water and carved wine, a little corn starch and soy sauce, and finally stir evenly with chopsticks for later use.

Step 6: cut ginger and garlic into pieces, and cut green onions into small pieces and pieces for later use.

Step 7: fully heat the pan, add a proper amount of cooking oil to the pan, then pour out the oil and add a proper amount of cold oil; Then put the peanut cold oil into the pot, fry it slowly over medium heat, and fry it until it is slightly yellow, then take it out and control the oil for later use.

Step 8: Heat the oil to 50% heat, add the marinated diced chicken, fry it until it is slightly set, and then stir it with a spoon. When the chicken is fried until it is raw, take it out with a colander and control the oil to dry for later use.

Step 9: Pour out the excess domestic oil and leave a little base oil; Then put the dried Zanthoxylum bungeanum into the pot to fry the fragrance, and then add the prepared onion, ginger, garlic and dried pepper to stir-fry the fragrance together.

Step 10: pour the fried diced chicken into the pot, stir-fry evenly, then add the fried peanuts and stir-fry evenly; Then pour the prepared juice into the pot, stir-fry it evenly over high fire, then add the green onion slices, stir-fry it evenly over high fire again, and then take it out of the pot and put it on the plate.

Making key points:

1. Put peanuts in cold oil and fry them until they are slightly yellow. After frying, they are easy to burn.

2. The time for the diced chicken to slide in the pan should not be too long, and it will harden after a long time, which will affect the taste.