Materials/tools: chicken breast 250g, cucumber 100g, carrot 80g, edible oil 50g, cooking wine 8g, soy sauce 3g, salt 4g, raw flour 8g, dried pepper 10g, pepper 5g, sugar 15g, chicken essence 4g, soy sauce 6g and aged vinegar 5g.

1. Prepare a proper amount of chicken breast and cut it into cubes. Marinate the diced chicken, add proper amount of salt and a little cooking wine, add egg white to make the chicken more tender and smooth, add soy sauce to color, grab it evenly with your hands and stir until it is thick.

2. Add a proper amount of raw flour to lock the moisture of diced chicken, and add a proper amount of oil to catch it evenly to prevent it from sticking to the pot when cooking.

3. Dice cucumber and carrot, prepare appropriate amount of dried pepper and pepper, prepare some chopped onions, diced ginger and diced garlic.

4. Prepare a proper amount of water in the bowl, add 15g sugar, a little chicken essence, a spoonful of cooking wine and a spoonful of soy sauce, then add half a spoonful of soy sauce and a spoonful of half-aged vinegar, and then add a proper amount of raw flour and mix well.

5, burn oil in the pot, the oil temperature is 30% hot, and the diced chicken slides open for about 30 seconds. When the diced chicken changes color, you can add cucumber and carrot, stir-fry for ten seconds, and then pour it out to control the oil.

6. Add a proper amount of oil to the pot, add ginger and garlic and stir fry. After stir fry, add dried Chili and pepper, and add green onions and stir fry a few times.

7. Pour in diced chicken and stir-fry, stir-fry evenly, pour in the prepared juice, thicken the soup with strong fire, stir-fry a few times, pour in Ming oil, add peanuts and stir-fry a few times.