1. Main ingredient: chicken.

2. Production materials: preserved meat (225g), peanuts (50g).

3. Accessories: green onion (45g), ginger (10g).

4. Seasonings: dried chili pepper (8g), Sichuan peppercorns (1.5g), salad oil (60g), salt (2g), cooking wine (2g), MSG (1g), soy sauce (6.5g), white sugar (10g), vinegar (7g), water starch (22g) [8].

5. Debone and skin the chicken legs, wash them, pat the grouse meat with the back of a knife, cut it into 1.5 cm dices, slice the ginger and garlic, and cut the green onion into small rings.

6. Add a little rice wine and a little salt to the diced chicken, and use your hands to make it sticky again and again, then add dry starch and mix well.

7. Put the sugar, rice vinegar, cooking wine, light soy sauce, and salt into a container and mix thoroughly. Add the onion, ginger, and garlic, and add an appropriate amount of water to make a sauce.

8. Heat the pot, pour in the oil, when the oil temperature reaches 70%, add the marinated diced chicken, stir-fry until the chicken turns white and serve.

9. There is a little oil left in the pot, add Sichuan peppercorns and dried chili peppers, stir-fry over medium-low heat until fragrant, take out the onions, ginger and garlic soaked in the sauce, put them into the pot and stir-fry for 10 seconds, then Return the chicken to the pot, stir-fry over high heat for 30 seconds, pour in the sauce, when the color turns oily, add chili oil, and finally add peanuts.