Mix sugar, balsamic vinegar, cooking wine, salt, and water starch thoroughly. Taking Kung Pao Chicken as an example, the recipe is as follows:

Preparation materials: 2 chicken legs, 10 grams of dried chili peppers, 1 gram of dried peppercorns, 8 grams of ginger, 3 cloves of garlic, 1 green onion, and sugar 8 grams, 16 grams of balsamic vinegar, 15 grams of cooking wine, 10 grams of starch, appropriate amount of salt, 30 grams of cooked peanuts, and 6 grams of soy sauce.

1. Use the back of a knife to pat the chicken leg meat loose, and then remove the bones.

2. Peel the boneless chicken thighs and cut into small cubes.

3. Use cooking wine, 1/2 of the starch, soy sauce and salt to taste.

4. Add sugar, balsamic vinegar, cooking wine, salt, water and starch into the bowl and mix thoroughly.

5. Remove the stems of the red pepper and cut into small sections; cut the green onion into small sections; cut the ginger and garlic into rice and set aside.

6. Pour oil into the pot and heat it up, then put the marinated diced chicken into the oil pot and quickly oil it until the surface is golden brown and take it out.

7. Leave a little base oil in the pot, add ginger, garlic, peppercorns, and chili until fragrant.

8. Then add green onions and stir-fry quickly.

9. Add the fried diced chicken and stir-fry quickly. The diced chicken needs to be stir-fried over high heat. If the heat is low, it will become stale easily.

10. Stir-fry until evenly mixed, then pour the prepared bowl of juice into the pot and mix quickly.

11. Turn off the heat, add cooked peanuts, and serve.