Chicken breast 1 piece

Cucumber100g

20 pepper

How many peppers (red, sharp and dried)

A piece of onion

Peanut 1 packaging

condiments

albumen

1/3

wine

1 spoon

starch

1 spoon

salt

1?o'clock

Water starch

Two spoonfuls

rice vinegar

1 spoon

soybean

1 spoon

refined sugar

2 teaspoons

salt

1/4 teaspoons

Garlic

2 petals

Kung pao chicken's overripe practice.

1. Cut the chicken into pieces

2. Dice cucumber

Cut the onion into small pieces

Chicken is marinated with egg white, wine, salt and starch.

5. Put the pepper in cold oil, fry it with low fire, and take it out after the color of the pepper darkens.

6. Stir-fry shallots and peppers

7. Add chicken, stir-fry until it becomes discolored, then pour into Group B, stir-fry evenly over high fire for about 1 min.

8. Stir-fry until the color changes, pour in starch, rice vinegar, soy sauce, sugar, salt and garlic, stir-fry evenly over high fire, about 1 min.

9. Add diced cucumber and mix well.

10. Add peanuts and stir well.