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, and remove the onion, ginger and garlic soaked in the juice.
Stir-fry in a pot for 10 second, then pour the chicken back into the pot, stir-fry with high fire for 30 seconds, and pour in the juice.
When the color becomes bright, add Chili oil and finally add peanuts.
Tips
Brew peanuts with boiling water, peel off the skin, and cool the peanuts in a cold pot (not easy to fry).
Stir-fry over medium heat until light brown, then put it in a large plate for heat dissipation.
Chicken breast (225g), peanuts (50g). Accessories: onion (45g) and ginger (10g).
Seasoning: dried pepper (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g),
Monosodium glutamate (1 g), soy sauce (6.5g), white sugar (10g), vinegar (7g) and water starch (22g).
Required ingredients
300 grams of chicken breast, 50 grams of peanuts, 60 grams of onion, appropriate amount of ginger, appropriate amount of garlic,
1, prepare ingredients. 300 grams of chicken breast, 50 grams of peanuts, 60 grams of onion, a small piece of ginger, a proper amount of garlic, a dozen pieces of pepper,
A few dried peppers, a little pepper noodles, a proper amount of cooking oil, half an egg white, cooking wine 1 teaspoon,
Appropriate amount of corn starch, salt 1 teaspoon, 4 teaspoons of sugar, 3 teaspoons of balsamic vinegar, 2 teaspoons of soy sauce, chicken essence 1 teaspoon and a few drops of sesame oil.
2. Soak peanuts in boiling water for ten minutes to facilitate peeling.
3. pat the chicken breast slightly loosely with the back of the knife, and then cut it into pieces for later use; Peeling peanuts; Cut the onion into sections;
Dried Chili peppers are seeded and cut into small pieces; Chop the bean paste; Cut ginger into small pieces; Chop garlic and set aside.
4. Grab the chicken breast evenly with egg white, 1 spoon starch and cooking wine and marinate for ten minutes.
5, put a little oil in the cold pot, and then put the peanuts in the pot. Fry peanuts with low fire until golden brown, remove and cool for later use.
6. Use sugar, salt, balsamic vinegar, soy sauce, chicken essence and corn starch to make juice for later use.
7. Heat the pot, and then pour in the right amount of cooking oil. Next, put the chicken in the pot and break it up quickly.
When the chicken turns white, it can be served for later use.
8. Leave a little base oil in the pot, first add pepper and dried pepper and stir-fry for fragrance.
Then pour the bean paste and Chili noodles into the pot and stir-fry the red oil. Then put the ginger slices and minced garlic into the pot and stir-fry the fragrance.
9, change to a big fire, pour the diced chicken into the pot, stir fry evenly.
10, put the onion into the pot and stir well.
1 1, pour the prepared juice into the pot and boil.
12. Pour the peanuts into the pot.
13, stir-fry evenly, pour a little sesame oil, and serve.