Kung pao diced meat! (1) Cut the meat into cubes of 1 .2cm, add 2g of soy sauce, 1 g of cooking wine,1g of starch, and half an egg, fix the size and grab well. (2) Cut the onion into sections and cut it into small pieces of 0.8 cm. Ginger is sliced, with a length and width of 0.8 cm and a thickness of about 0. 1 cm. Cut garlic into pieces downstream. (3) When the wok is on fire, add 10g oil and peanuts, stir-fry over medium heat until it is cooked and crisp (not fried), and then plate. ⑷ Put onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, sugar and starch into a bowl and beat into juice. 5. When the wok is on fire, add 40g of oil, stir-fry pepper and chili until the pepper turns black and the chili turns purple, stir-fry diced meat, and add Chili noodles to stir-fry red oil. When the meat is cooked, pour in the juice and stir well, then add the peanuts and stir well, and serve. Description: This dish is Sichuan style, spicy and salty, slightly sweet and sour, and golden red in color. When cooking, if there is enough time, it is best to soak peanuts and peel them before frying, so that the dishes will be more colorful.