Raw materials: 500g of bamboo shoots and chicken, 50g of peanuts100g, 50g of onion, 30g of ginger, 20g of garlic, 20g of dried pepper, 5g of pepper, 5g of Chili noodles, 50g of soy sauce, 0g of vinegar10g, 20g of sugar, 50g of cooking wine, 5g of monosodium glutamate and wet starch.

Practice: Cut the chicken breast into cubes, and put soy sauce, salt, sugar, vinegar, monosodium glutamate, clear soup and water starch in the bowl to make the sauce. Use soy sauce, cooking wine, salt, white sugar, vinegar, monosodium glutamate, clear soup and water starch to make a thick juice. Dried red pepper is pedicled and seeded, and cut into knots. Soak peanuts in warm water, peel them and fry them.

When the pot is heated to 50% heat with oil, add dried chili and prickly ash, fry them to brownish red, stir-fry diced chicken, stir-fry ginger, onion, garlic and chili noodles evenly, add sauce, stir-fry quickly, add peanuts and stir-fry for a while, then take out the pot and plate.