Peel peanuts, cut green garlic seedlings into small pieces (don't put them away), and cut dried peppers into small pieces for later use.

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Second step

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Dice the chicken breast and put it in a bowl. Add a spoonful of cooking wine, 1/2 tablespoons of edible oil, 1/2 tablespoons of white pepper, 1/2 tablespoons of starch and a little salt, and marinate for 10 minute.

Seasoning: a spoonful of light soy sauce, 1/2 tablespoons of light soy sauce, a spoonful of white sugar, a spoonful of rice vinegar, a spoonful of starch, a spoonful of cooking wine, a little salt and a proper amount of water, and mix well to form seasoning juice.

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Third step

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Put oil in the pan, add peanuts when the oil is cold, and stir fry slowly over medium and small fire for later use.

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Selection of raw materials

chicken breast

peanut

condiment

Salt, sugar

Ingredients: chicken breast, peanuts, green garlic, sesame oil, salt, onion, ginger, garlic, dried pepper, pepper, sugar, soy sauce, rice vinegar, starch, pepper and cooking wine.

Kung Pao Chicken?

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Figure 5

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Add green garlic sprouts and stir fry a few times.

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Add the diced chicken and stir-fry until the chicken turns white.

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Step 7

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Pour in the sauce just now and heat it until the soup is thick and the sauce is evenly wrapped on the diced chicken. Turn off the heating.

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Step 8

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Add peanuts, stir-fry evenly, then serve out and plate, and the home-cooked version of kung pao chicken is ready.

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Six steps

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piece

first step

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Fourth step

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Add pepper, dried pepper, chopped green onion, Jiang Mo and garlic slices into the remaining oil in the pan and stir-fry until fragrant.