Ingredients: 200g of chicken (breast or drumstick), 50g of peanuts, 4 dried peppers, 20 prickly ash, garlic, red and white soy sauce, vinegar, seasoning, fresh soup, ginger, onion, soy sauce, sugar and cornmeal.

Practice:

(1) pat the chicken loose first, and then use a knife to change it into 1 cm square dices. Wash peanuts, fry them in oil pan until crisp, or fry them with salt until crisp and peeled. Dried peppers are pedicled and seeded, and cut into sections 1 cm long. Peel and slice ginger and garlic. Cut the scallion into granules.

② Mix the diced chicken with salt, soy sauce and cornstarch water. Mix salt, red and white soy sauce, sugar, vinegar, monosodium glutamate, cooking wine, raw powder water and soup to make juice.

(3) Heat the pan, add oil, and when it is half cooked, stir-fry the dried chili until it is brown-red, then add pepper, and then stir-fry the diced chicken. At the same time, add ginger, garlic slices and shallots for quick stir-fry, add sauce and stir-fry, and add the crispy peanuts when taking out the pan.