Chicken breast/chicken leg peanuts

ingredients

Dried Chili ginger

Garlic and green garlic

Salt soy sauce

Vinegar sugar

Rice wine starch

Zanthoxylum oil

Steps of Sichuan style kung pao chicken

1.? Bone the chicken breast and chicken leg, pat it lightly with the back of a knife, cut it with a cross knife on the meat surface, cut it into diced cubes one centimeter square, and marinate it with soy sauce, rice wine and water starch for 20 minutes.

2.? Put peanuts in a microwave bowl and sting for 5 or 6 minutes on medium-high heat. Peanuts can also be fried in oil pan, and microwave oven is more suitable for lazy people, and it is as crisp as it is made ...

3.? Let the boiled peanuts cool and remove the red color.

4.? Remove the seeds from the dried peppers and cut them into small pieces.

5.? Soy sauce, vinegar, sugar and water starch are mixed to make a sauce.

6.? Slice ginger and garlic, and cut the white part of green garlic into sections.

7.? Add oil to a hot pan, stir-fry the chicken until it changes color, take it out and drain the oil.

8.? Leave the bottom oil in the pot, stir-fry the pepper and pepper, stir-fry the ginger, garlic and diced chicken to give a fragrance, and pour in the sauce to stir-fry evenly. Finally, pour in peanuts and stir-fry for a few times to get out of the pot.