Preparation materials: 300g of chicken breast, 50g of peanuts, 60g of onion, a small piece of ginger, an appropriate amount of garlic, more than a dozen Chinese prickly ash, a few dried peppers, a little pepper noodles, an appropriate amount of cooking oil, half an egg white, cooking wine 1 teaspoon, corn starch, salt 1 teaspoon, 4 spoons of sugar and 3 spoons of balsamic vinegar.

Production steps:

1, chicken breast and peanuts are washed for later use.

2. Soak peanuts in boiling water for ten minutes to facilitate peeling.

3. pat the chicken breast slightly loosely with the back of the knife, and then cut it into pieces for later use; Peeling peanuts; Cut the onion into sections; Dried Chili peppers are seeded and cut into small pieces; Chop the bean paste; Cut ginger into small pieces; Chop garlic and set aside.

4. Grab the chicken breast evenly with egg white, 1 spoon starch and cooking wine and marinate for ten minutes.

5, put a little oil in the cold pot, and then put the peanuts in the pot. Fry peanuts with low fire until golden brown, remove and cool for later use.

6. Use sugar, salt, balsamic vinegar, soy sauce, chicken essence and corn starch to make juice for later use.

7. Heat the pot, and then pour in the right amount of cooking oil. Next, put the chicken in the pot and break it up quickly. When the chicken turns white, it can be served for later use.

8. Leave a little base oil in the pot. First, add pepper and dried Chili to stir-fry for fragrance. Then pour bean paste and Chili noodles into the pot to stir-fry red oil. Next, put ginger slices and minced garlic into the pot and stir-fry for fragrance.

9, change to a big fire, pour the diced chicken into the pot, stir fry evenly.

10, put the onion into the pot and stir well.

1 1, pour the prepared juice into the pot and boil.

12. Pour the peanuts into the pot.

Preparation materials: 300g of chicken breast, 50g of peanuts, 60g of onion, a small piece of ginger, an appropriate amount of garlic, more than a dozen Chinese prickly ash, a few dried peppers, a little pepper noodles, an appropriate amount of cooking oil, half an egg white, cooking wine 1 teaspoon, corn starch, salt 1 teaspoon, 4 spoons of sugar and 3 spoons of balsamic vinegar.

Production steps:

1, chicken breast and peanuts are washed for later use.

2. Soak peanuts in boiling water for ten minutes to facilitate peeling.

3. pat the chicken breast slightly loosely with the back of the knife, and then cut it into pieces for later use; Peeling peanuts; Cut the onion into sections; Dried Chili peppers are seeded and cut into small pieces; Chop the bean paste; Cut ginger into small pieces; Chop garlic and set aside.

4. Grab the chicken breast evenly with egg white, 1 spoon starch and cooking wine and marinate for ten minutes.

5, put a little oil in the cold pot, and then put the peanuts in the pot. Fry peanuts with low fire until golden brown, remove and cool for later use.

6. Use sugar, salt, balsamic vinegar, soy sauce, chicken essence and corn starch to make juice for later use.

7. Heat the pot, and then pour in the right amount of cooking oil. Next, put the chicken in the pot and break it up quickly. When the chicken turns white, it can be served for later use.

8. Leave a little base oil in the pot. First, add pepper and dried Chili to stir-fry for fragrance. Then pour bean paste and Chili noodles into the pot to stir-fry red oil. Next, put ginger slices and minced garlic into the pot and stir-fry for fragrance.

9, change to a big fire, pour the diced chicken into the pot, stir fry evenly.

10, put the onion into the pot and stir well.

1 1, pour the prepared juice into the pot and boil.

12. Pour the peanuts into the pot.