Peanut (fried): 50g
Red peppers: 6.
Seasoning: salt: 5g cooking wine: 3g.
Soy sauce: 1 tablespoon
Sesame oil: 1 tablespoon
Zanthoxylum bungeanum: 15 capsules
Ginger: 5g onion: 10g garlic: 5g.
Sugar: 10g
Water: 2 tablespoons
Cut the chicken breast into 1cm cubes, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut onion into small pieces slightly smaller than diced chicken, and cut onion and ginger into powder. Dice green pepper.
Put garlic, onion and ginger in a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, water and water starch to make juice.
Heat the pan, pour in the oil, add a little sesame oil, add the pepper after the oil cools, and add the dried pepper until the pepper is rich in flavor and slightly darker in color.
Add diced chicken, stir-fry until it changes color, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry for 1 minute with high fire, and then pour in the fried peanuts.