materials

chicken breast 2g, peanut kernel 1g, seasoning: sugar 7g, soy sauce 1ml, water starch 1ml, pepper 3g, Jiang Mo 3g, garlic 3g, scallion 2g, cooking wine 5g, salt 2g, dried pepper 2g

Practice

1. Wash and dry the chicken breast, and cut it into 1.5cm. Wash the green onions and cut them into 1cm long pieces. 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 3% hot, put the peanuts in, turn to low heat and fry until it is slightly colored. Take out and drain the oil for later use.

4. Continue to heat the oil in the pan with medium heat. When it is 6% hot, put the marinated diced chicken in, stir-fry it quickly until it is dispersed, oil it for about half a minute, and then take it out and drain the oil.

5. Leave the bottom oil in the pot. After heating, add the pepper and dried chili, stir-fry with low fire to get fragrance, then add the green onion, Jiang Mo, minced 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.