Ingredients: chicken thighs, peanuts, green onions, chili, Sichuan peppercorns, pepper, cooking wine, sugar, vinegar, soy sauce, tomato paste, salt, starch 1. Remove the bones from the chicken thighs and cut into cubes.

2. Add a little salt, egg white, white pepper and cooking wine to the chicken legs and stir evenly.

Marinate for 20 minutes.

3. Dice the green onions and prepare the chili peppers.

4. Take a bowl and add starch, sugar, soy sauce, vinegar, salt water and a small amount of tomato paste to blend into a sauce.

5. Heat the oil in a pan and fry the peanuts until crispy and fragrant. Set aside.

6. Put oil in the pot, heat it up, add the marinated diced chicken, stir-fry until the meat turns white, take it out and set aside.

7. Leave dripping oil in the pot, sauté the chili and Sichuan peppercorns until fragrant, turn to low heat, pour in the bowl of juice, and cook until the soup thickens.

8. Pour in diced chicken, peanuts and green onions, stir-fry evenly until the soup dries up.