1. Wash and cut the chicken into pieces, add salt and starch and marinate for later use.

2. Wash and cut all ingredients.

3. Take a bowl, mix the light soy sauce, white sugar cooking wine, water and mature vinegar and set aside.

4. Add an appropriate amount of oil to the pan, pour the cold oil into the chicken pieces and stir-fry until the oil turns brown.

5. Stir-fry until browned.

6. Wash the pot and put it back on the stove. Add an appropriate amount of oil, first stir-fry the dried Sichuan peppercorns and other ingredients until fragrant.

7. Add chicken pieces and stir-fry over high heat for a while.

8. Add the pre-mixed sauce.

9. Stir-fry over high heat until the chicken pieces absorb the aromatic sauce.

10. Take a casserole, wash the lettuce and put it into the casserole.

11. Pour in the chicken pieces, put it on the stove and simmer over low heat for two minutes.