2. Remove the bone from the chicken leg
3. Remove the skin, fascia and small bones
4. Cut the diced chicken, wash the meat, add a little egg white, salt, pepper and yellow wine, and grab it evenly with your hands
5. Freeze in the refrigerator for a while (the above two steps are called: salting or sizing, which can remove fishy smell and taste from meat, and is suitable for all kinds of meat)
6. Cut the green onion into small round segments, fry the dried Chili with scissors, and mince the chives and garlic
7. Pour the oil into the pot, and add the peeled peanuts (the peanuts are peeled with a pinch of boiling water. Turn off the fire immediately when the crackling noise is loud, because the peanuts will be colored quickly after the oil temperature is over
1. Mix the soy sauce, sugar, vinegar, minced garlic, chives, clear soup and water starch into a thick juice, which is what the grandmaster food judges often say: "Bowl is thick
11. Put the diced chicken in a hot pot with warm oil
12. (with a small fire) add the onion and stir-fry until fragrant
15. Add the pepper and minced garlic and stir-fry for a while
16. Add the diced chicken and stir-fry
17. Add the bean paste (chopped in advance)
18. Stir-fry the red oil and fragrance before cooking wine