1 Prepare raw materials. 2 Take tender chicken breast, pat it loose with a knife, cut it into a 3 mm square cross pattern, then cut it into 2 cm square pieces, add salt and wet starch and mix well. Peanuts are fried in advance.

3 Heat the wok, put the base oil on it, heat it, first put the pepper, fry it until it is cooked, then remove the pepper, stir-fry the diced chicken, stir-fry the bean paste until it is brownish red, then stir-fry the cooking wine until it is fragrant, and then quickly pour in the sauce (put sugar, vinegar, soy sauce, broth and wet starch together in a bowl to make sauce).

After the juice is boiled, add peanuts, stir-fry for a while, and add some chopped green onion.

5 peanuts must be cooked before the dishes are ready, so as not to fry in the pot for a long time, which will affect the crispy feeling of peanuts. Kung pao chicken is a traditional Guizhou dish, fried with diced chicken, dried peppers and peanuts. The entrance is fresh and fragrant, the chicken is fresh and tender with crispy peanuts, fresh and tender, slightly spicy, with strong flavor of ginger, onion and garlic, mainly spicy paste, slightly sweet and sour.