1, home-cooked kung pao chicken raw materials: chicken breast, carrots, cucumbers, peanuts;

2, kung pao chicken ingredients: onion, Pixian watercress (very important), salt, white pepper, sugar, white vinegar, chicken essence;

3. Dice all the raw materials for later use. After diced chicken, add salt, white pepper, cooking wine, chicken essence and water starch, and marinate for a while;

4. Stir-fry peanuts while curing the chicken, let the oil in the pot cool, stir-fry slowly on low heat, stir-fry constantly, and stir-fry until crisp;

5, fried chicken, slightly more oil, slippery chicken, and then poured into the colander to control oil;

6, put a small amount of base oil in the pot, add Pixian watercress and stir-fry red oil, then add diced cucumber, diced carrot, diced peanut and diced onion, stir-fry for a while, add white sugar and white vinegar (the amount is slightly delicious), and finally add the diced chicken, stir-fry for a few times and hook up the film, then serve.