If you like tomatoes, you can add 2 tablespoons of tomato sauce, and if you use ketchup, you can add more sugar.
1 Wash and dry the chicken breast, cut it into cubes 1.5cm square, add water starch and soy sauce, and marinate for 20 minutes. Wash the green onions and cut them into small pieces 1cm long. Cut off both ends of dried pepper and remove pepper seeds.
2. Add water starch, soy sauce, salt, white sugar and cooking wine into a small bowl and mix them evenly to make seasoning juice.
3. Heat the oil in the pan over medium heat. When it is 30% hot, put the peanuts in, turn to low heat and fry until slightly colored. Remove and drain the oil for later use.
4. Continue to heat the oil in the hot pot with medium heat. When it is 60% hot, put the marinated diced chicken in, stir-fry it quickly until it is scattered, and oil it for about half a minute. When the chicken is cooked, remove it and drain the oil.
5. Leave the bottom oil in the pot, heat it, add the pepper and dried chili, stir-fry it with low fire, then add the green onion, Jiang Mo, garlic and diced chicken, stir-fry for a while, and finally add the sauce. When the soup thickens, add the peanuts and stir-fry for several times.