1, first prepare the ingredients, here three chicken legs are the ingredients.
2. Then, cut the chicken leg into chunks the size of a thumb nail, as shown in the figure.
3. Next, add pea starch, soy sauce and cooking wine, mix well and marinate for ten minutes to wait for the taste.
4. Next, cut the ingredients garlic and ginger into powder, and cut the green onions into small pieces.
5. Cut the dried pepper into sections and prepare the pepper, as shown in the figure.
6. Prepare a proper amount of crispy peanuts and put them in a bowl.
7. Then start seasoning. Add pea starch, salt, pepper, sugar, vinegar and soy sauce to the seasoning bowl.
8. Put a little oil in the pot, add dried chili and prickly ash to the wok when heating to 60% oil temperature, and then add ginger, onion and garlic to make it fragrant (only add half of onion).
9. Put the marinated diced chicken into the pot, stir-fry the diced chicken over high fire until it is mature, pour in the mixed juice and continue to stir well quickly.
10, add the remaining shallots, and finally add the crispy peanuts and stir well, then take the pan and plate (peanuts must be added last).
1 1, and the completed kung pao chicken is as shown in the figure.