Kung Pao Juice: Put 2 tablespoons of balsamic vinegar, 0/spoon of light soy sauce, 0/spoon of light soy sauce, 0/spoon of white sugar, 0/spoon of salt and 0/spoon of dried starch into a bowl, and mix evenly to get Kung Pao Juice.

1. A piece of chicken breast, washed.

2. Cut scallion into sections, shred ginger, a handful of dried peppers, and fry peanuts for later use.

3. Cut the chicken breast into cubes.

4. Add white pepper, salt, some shredded ginger and soy sauce.

5. Two spoonfuls of cooking wine and 5g of dry starch.

6. Grasp it evenly by hand repeatedly and taste it 15 minutes.

7. Set the wok on fire, pour in oil, heat it over medium heat, and add diced chicken when it is 50% hot.

8. Slip away until the diced chicken becomes discolored and shoveled out, and control the oil for later use.

9. Leave the bottom oil. When the oil is cold, add the pepper and stir-fry slowly. After the pepper is fragrant, take it out and add the scallion, shredded ginger and dried Chili.

10. Stir-fry over medium heat until the peppers change color and the smell of shallots comes out.

1 1. Pour in diced chicken and stir fry.

12. Pour in the prepared Kung Pao juice (watch it pour, I haven't finished pouring this)

13. Stir-fry until the sauce thickens.

14. Pour in the fried peanuts before taking out the pan, stir them for a few times, turn off the fire and put them on the plate.