1, ingredients: chicken thighs, peanuts and so on.

2, chili noodles in a pot, another pot, boiling oil seventy percent hot, take half a spoonful of a spoon poured on the chili noodles, pouring while stirring.

3, stay half of the hot oil cooled to 50 percent hot, pour on the chili noodles. Add comfrey, stir well, simmer for 10 minutes, turn off the heat and leave overnight.

4, peanuts poured into boiling water, soaked and fished out, peeled.

5, start a frying pan, stir fry on low heat until slightly yellow, sheng out.

6, chicken thighs, remove the bone, cut dices, into the rice wine, salt, egg white mix, add starch, mix well.

7: Make sauce: add rice wine, salt, sugar, white vinegar, soy sauce and cornstarch, mix well.

8, take the appropriate amount of overnight red oil, heat over low heat, add peppers and chili peppers, stir fry until brownish red.

9, under the diced chicken, turn up the heat, stir fry slightly. Immediately add ginger and garlic, stir-fry for half a minute, pour in the sauce and stir-fry quickly.

10, put green onion, peanuts, stir-fry until the sauce is completely wrapped.

11, put a little pepper oil, stir fry can be, the best sheng out on it.