Vegetarian version of kung pao chicken:

Step 1: fry peanuts. Heat the pot, pour in a little cooking oil, fry the peanuts with cold oil in the pot with low fire until the skins of the peanuts begin to crack and peel off, remove them from the fire, and let them stand and cool for later use.

Step 2: Pleurotus eryngii. Pleurotus eryngii was washed and cut into dices about 1cm.

Step 3: potatoes. Buy crisp potatoes, wash them, peel them and cut them into cubes the same size as Pleurotus eryngii.

Step 4: Prepare auxiliary materials. Cut the dried pepper into small pieces, cut the ginger and garlic into pieces, cut the garlic seedlings into pieces, and set aside the processed ingredients for later use.

Step 5: Adjust the juice. Prepare a small bowl, put 1 spoon starch, 2 tablespoons balsamic vinegar, 2 tablespoons white sugar and 1 spoon light soy sauce into the bowl, then add a little oyster sauce and Chili oil, and pour in half a bowl of clear water and stir well.

Step 6: Stir-fry ingredients. Heat the oil from the pan, add pepper and dried pepper to stir-fry until fragrant, then add bean paste to stir-fry red oil, and then add ginger and garlic paste and garlic sprouts to stir-fry until fragrant.

Step 7: stir-fry the main ingredients. Stir-fry the ingredients in the pot, add potatoes and stir well, stir-fry for 1-2 minutes, and let the potatoes go into the pot first, so as not to stir-fry the potatoes at the back.