Sichuan style Kung Pao diced meat is the same as chicken diced meat, which is spicy and delicious.

Raw materials: a handful of lean pork or chicken leg meat and peanuts;

Accessories: egg 1 piece, shallot, ginger, garlic, dried pepper, dried prickly ash, cucumber 1 root, green wine, pea powder, peanut oil, sugar, balsamic vinegar, soy sauce, soy sauce, Chili noodles and salt;

Wash the lean pork or chicken leg with diced foam, put it in a bowl, add green red wine or cooking wine, salt, pea powder (pea powder must be used for starch, not ordinary starch), and an egg white, mix well and marinate in the refrigerator. The longer the time, the better the overnight effect.

Slice onion, dice cucumber, slice ginger and garlic. Stir-fry peanuts in advance for later use.

Add oil to the pot, heat the oil, add ginger, garlic slices and half chopped green onion, and add dried Chili and pepper to stir fry for a while;

Add the marinated chicken and stir-fry until it changes color. Then add a proper amount of salt, sugar, soy sauce, soy sauce, balsamic vinegar and Chili noodles to taste, and continue to stir fry evenly to make the chicken evenly colored; Then add the fried peanuts, cucumbers and the other half of chopped green onion, continue to stir fry for a while, and then take out the pot when the juice is almost dry;