Half a piece of chicken breast

Cucumber 1/3

Carrots 1/4

Peanut right amount

2 tablespoons Pixian bean paste

A small amount of pepper

3-4 small red peppers

Pickled chicken material:1~ 6

1. 0.5 spoon of cooking wine

2. soy sauce 0.5 spoon

3. Small amount of salt

4. A small amount of egg white

5. Small amount of starch

6. sesame oil 1/3 spoons

Bowl juice material: 7 ~16

7. a spoonful of aged vinegar

8. a spoonful of sugar

9. oyster sauce 1/2 tbsp

10. One spoonful of cooking wine

1 1. A spoonful of honey.

12. 2 tablespoons meat broth (or clear water)

13. A small amount of chives (chopped)

14. Garlic (chopped) 2-3 petals

15. 0.5 spoon of sesame oil

16 starch 1 spoon

Kung pao chicken (Home Edition)?

Remove fascia from chicken breast and cut into small pieces.

Marinate the chicken for about 30 minutes.

Dice cucumber and carrot, cut small red pepper, remove seeds, prepare pepper, and chop Pixian bean paste for later use.

Prepare a bowl of juice and mix well.

Add less oil to the pot, stir-fry the peanuts with low heat, and peel them for use after cooling. Of course, lazy people can also leave them peeled? (Forgot to take a picture)

(? Note: The picture shows the fried peanuts in a bowl and sprinkled with a small amount of salt immediately after they are hot.

Heat another pot with less oil, stir-fry the marinated chicken quickly (about ten seconds), put the chicken out and put it on a plate for later use, and leave the bottom oil in the pot.

The oil at the bottom of the pot is slightly hot,

Add pepper and small red pepper to stir fry,

Add chopped Pixian bean paste and stir-fry red oil.

Add diced cucumber and diced carrot, stir-fry quickly over high fire,

Stir-fry the stir-fried diced chicken for a while, pour a bowl of juice along the side of the pot and stir it evenly. Finally, add the fried peanuts and stir it evenly.