1, materials: chicken breast (or boneless chicken leg), Pixian bean paste, water starch, sugar, dried pepper, pepper, cooking wine, soy sauce, scallion, peanuts and lettuce.

2, chicken breast diced, lettuce diced (can be replaced by carrots and other ingredients with little water) Chili cut, scallion cut.

3, lettuce evenly sprinkled with salt for use (this is to make lettuce taste and keep crispy), chicken is poured into cooking wine, soy sauce, water starch (sweet potato starch is best), a little sugar is added to taste, and the humidity is adjusted, not too dry or too thin. Pickling 1 min.

4. Fry peanuts while marinating chicken. Peanuts are put into the pot with cold oil, and stir-fry constantly with small fire.

5, pour the oil in the pot, the oil should be a little more. When the oil temperature is 80% hot, the pot is away from the fire, the chicken is put in and quickly scattered, and it is ignited. Stir-fry the fire until the chicken just changes color. (Pay attention to the oil! It is also crucial that when the chicken is slippery, the oil temperature in the pot should not be too high, and it should be kept away from the fire until the chicken is scattered. This is the key to stir-frying chicken. Leave a proper amount of oil in the pot, pour in the chicken, dried Chili and pepper, stir fry, and add a proper amount of bean paste to stir fry (note that the chicken should not be fried for too long, but quickly).

6. Pour in diced lettuce and stir fry (don't stir fry for too long, keep it crisp), add peanuts and stir fry with scallion evenly.

7, put the right amount of soy sauce (not too much, it is good to have color), water starch, sugar thickening can be out of the pot.