Seasoning: ginger 5g pepper (dried red tip) 10g salt 1g soy sauce 15g sugar 15g vinegar 3g rice wine 15g monosodium glutamate 1g starch (pea) 25g peanut oil 80g each.

Practice of peanut water gluten:

1. Cut the water gluten into squares with a square of 1 cm, put it in a bowl, add refined salt, monosodium glutamate and dried starch and mix well to get vegetarian diced meat.

2. Put peanut oil into the wok, heat it to 50%, put the diced vegetarian chicken into the wok and stir-fry it with a stir-fry spoon to avoid sticking to the wok, stir-fry until it is white and drain the oil.

3. Residual oil in the original pot 15g. When the dried chilies are fried to reddish brown, stir-fry them with Jiang Mo, and then add seasonings such as diced vegetarian meat, soy sauce, white sugar, fermented white wine, fresh soup and monosodium glutamate. After boiling, thicken with wet starch, add cooked peanut kernel and rice vinegar, and sprinkle with cooked peanut oil 65,438+.