Chicken diced meat

peanut

Thick bean paste

salt

wet starch

oil

Sichuan pepper

Cooking wine

energy

garlic

refined sugar

vinegar

soybean

meat broth

Chopped green onions

Kung pao chicken's approach

Step 1: Take tender chicken breast, pat it loose with a knife, cut it into 3 mm square cross patterns, then cut it into 2 cm square pieces, add salt and wet starch and mix well.

Step 2: fry the peanuts for later use.

Step 3: light the wok and heat it with bottom oil. Add Chili, stir-fry, take out Chili, add diced chicken and stir-fry, add bean paste and stir-fry quickly until it is brown.

Step 4: Stir-fry the cooking wine, then add ginger and garlic to stir-fry the fragrance, and quickly pour in the seasoning sauce (put sugar, vinegar, soy sauce, broth and wet starch into a bowl to make a sauce).

Finally, when the juice boils, add peanuts, stir fry for a while, and add some chopped green onion.