4 pipa legs, green onions, ginger, white pepper, salt, egg white, corn starch, cooking oil, peanuts, balsamic vinegar, sugar, light soy sauce, dark soy sauce, sesame oil, water, Huadiao wine, garlic, dried chili pepper, dried Sichuan peppercorns

Production steps:

Step 1: Clean the chicken legs, then shave off the bones, then cut the chicken legs with a knife; Cut the chicken thighs into strips, then cut into small pieces with a knife and set aside.

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

Step 3: Add onion and ginger water to the diced chicken to remove the fishy smell, then add a little pepper and salt and mix well; then beat in an egg white, then add a little cornstarch, and mix well. Mix well and add a spoonful of cooking oil to prevent the chicken from drying out; finally let it sit for 15 minutes to allow the chicken to fully absorb the flavor.

Step 4: Soak an appropriate amount of peanuts in boiling water for half an hour in advance, then remove the peanut coating and set aside; you can also fry the peanuts directly without removing the peanut coating.

Step 5: Adjust Kung Pao juice. In the bowl, add a spoonful of balsamic vinegar and a spoonful of sugar in a ratio of 1:1, then add half a spoonful of light soy sauce and an appropriate amount of salt; then add a little more sesame oil, an appropriate amount of water and Huadiao wine, a little cornstarch and dark soy sauce. Finally, stir evenly with chopsticks and set aside.

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

Step 7: Fully heat the pot, add an appropriate amount of edible oil to lubricate the pan, then pour out the oil, and then add an appropriate amount of cold oil; then put the peanuts into the pot with cold oil, and fry slowly over medium heat , fry until slightly brown, take it out and control the oil and set aside.

Step 8: Heat the oil until it is 50% hot, add the marinated diced chicken, fry until it is slightly set, then stir it up with a spoon, fry the chicken until it is raw, and then use a slotted spoon to remove it. Come out and drain the oil for later use.

Step 9: Pour out the excess domestic oil, leaving a little base oil; then put the dried Sichuan peppercorns into the pot and fry until fragrant, then add the prepared onions, ginger, garlic, and dried chilies. Let's stir-fry together to bring out the aroma.

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 sauce into the pot and stir-fry over high heat. Stir-fry evenly, add green onion slices, stir-fry over high heat again and serve.

Key points in production:

1. Add peanuts to the pan with cold oil and fry until slightly yellow. After frying, they will burn easily.

2. The diced chicken should not be cooked in the pan for too long. Over time, it will become hard and affect the taste.