2. Practice: Slice onion, ginger and garlic. Select fresh chicken breast and cut it into small pieces 1cm square, add 5g pepper, one egg, 20g cooking wine 10g starch and marinate for about 5 minutes. Put 20g salad oil into the pot, heat the oil to 70% heat (that is, 70% heat when there is a lot of smoke rising from the oil surface), add diced chicken breast, stir-fry over high fire, and take it out for later use when the meat turns white and cooked.
3. Put 15g salad oil into the pot, heat the oil to 70% heat (that is, 70% heat when there is a lot of smoke on the oil surface), add 8g dried pepper and 30g bean paste, add onion, ginger and garlic slices, and stir-fry for 2 minutes. Add cooking wine 10g, salt 1g, vinegar 5g, sugar 10g, chicken powder 3g, light soy sauce 10g, light soy sauce 10g, and stir-fry over high fire. At this time, add the fried diced chicken and turn to high heat to stir fry. Finally, add 50 grams of fried peanuts and stir well.