2. Make onion Jiang Shui, add proper amount of water into the bowl, then add garlic and ginger slices to squeeze out the juice.
3. Add onion Jiang Shui into diced chicken to remove the fishy smell, then add a little pepper and salt and mix well, then beat in an egg white, add a little corn starch and mix well, then add a spoonful of cooking oil to prevent the chicken from drying out, and let it stand for 15 minutes to make the chicken fully tasty.
4. Soak peanuts in boiling water for half an hour in advance, and remove the peanut coat for later use. You can also fry in a pot without peanut shells.
5. adjust the palace flavor juice. According to the ratio of 1: 1, add a spoonful of balsamic vinegar and a spoonful of white sugar into the bowl, then add half a spoonful of soy sauce and a proper amount of salt, then add sesame oil, a proper amount of water and carved wine, a little corn starch and soy sauce, and stir evenly with chopsticks for later use.
6. Slice ginger and garlic. Cut garlic into small pieces and slice for later use.
7. Add a proper amount of cooking oil to the hot pot, and then pour out the oil. Then add an appropriate amount of cold oil, put the peanut cold oil into a pot, fry it slowly over medium heat, and remove it until it is slightly yellow.
8. The oil temperature burns to 50% of the heat. Add the marinated diced chicken, fry until slightly shaped, stir fry with chopsticks, fry the chicken to pieces, remove and drain for later use.
9. Pour out the excess oil in the pot, leave a little base oil, stir-fry the dried Chili peppers in the pot, and then add the prepared dried onion, ginger, garlic and pepper to stir-fry the fragrance together.
10. Pour the fried diced chicken into the pot, stir-fry evenly, stir-fry the fried peanuts, and then pour the prepared Kung Pao juice into the pot. Stir-fry evenly over high fire, then put the scallion into the pot, stir-fry evenly over high fire again, and serve.