Ingredients: diced chicken, peanuts, bean paste. Method: Step 1: Take the tender chicken breast, pat the meat loose with a knife, cut it into 3 mm square cross patterns, then cut it into 2 cm square pieces, add salt, wet starch and mix well. The diced chicken has been prepared by the chef first, so I don’t need to do it again. The peanuts are also fried in advance, which is much better than mine and feels very crispy. Step 2: Heat the wok, add base oil, heat it up, add Sichuan peppercorns first, fry until fragrant, remove the Sichuan peppercorns, add diced chicken and stir-fry until loose, add bean paste and stir-fry until brownish red, add cooking wine and stir-fry. Then add ginger and garlic, stir-fry until fragrant, and quickly pour in the seasoned gravy (put sugar, vinegar, soy sauce, broth, and wet starch together in a bowl to make the gravy). Step 3: When the juice boils, add peanuts. Stir fry for a while and add some chopped green onion.