After the chicken leg is boned and peeled, wash it, pat the chicken loose with the back of a knife, cut it into cubes with the size of 1.5 cm, slice the ginger and garlic, and cut the scallion into small circles.

2. Add a little yellow wine and a little salt to the diced chicken, and repeatedly grab it with your hands, then add dry starch and grab it evenly.

3. Put sugar, rice vinegar, cooking wine, soy sauce and salt into a container and mix well. Add onion, ginger and garlic, and add appropriate amount of water to make juice.

4. Heat the pan, pour in the oil, and when the oil temperature is 70% hot, add the marinated diced chicken and stir-fry until the chicken turns white.

5. There is a little oil left in the pot, add pepper and dried pepper, stir-fry with medium and small fire, then take out the onion, ginger and garlic soaked in the juice, stir-fry in the pot for 10 second, then pour the chicken back into the pot, stir-fry with high fire for 30 seconds, pour in the juice, and when the color becomes bright, add Chili oil, and finally add peanuts. [9]