Specific method: 1. First, tear off the myofascia of chicken breast, clean it, cut it into symmetrical pieces, then add a small amount of cassava starch, rice wine, salt and sesame oil, mix well and marinate for a while. 2. Then prepare side dishes. Cut carrots into small pieces, green peppers into small pieces, onion roots into small pieces, and stir-fry peanuts until crisp. You can make a bowl of juice with old vinegar, sugar, fresh soy sauce, cassava starch and a little rice wine in advance, or you can add them one by one during the processing.
3. Burn the oil in a cold pot, first add the marinated diced chicken breast, and stir-fry until it changes color. 4. Then add other side dishes. If you are worried that the diced chicken will get old, you can take it out early and stir-fry it independently. 5. Stir fry quickly until the diced vegetables and fruits fade, and then add the bean paste. If children eat, it is recommended to add less. 6. Stir-fry evenly and stir-fry with Chili oil of bean paste with a small torch. At this time, the colors of all the dishes will basically come out. 7. Later, old vinegar and white sugar were added with fresh soy sauce, and then stir-fried evenly, and the delicious flavor of the dish came out. 8. Finally, add the peanuts fried in advance, add a small amount of thickening powder, hook the thin thickening, stir well, add sesame oil, turn off the fire and take off the pot. 9. The diced chicken is tender, sweet and delicious, and then go to two bowls of white rice to live together.
Summary: The whole process of frying peanuts was not filmed. The method is simple: put a small amount of oil in the wok, similar to the oil put in cooking. Put the peanuts in a wok with cold oil, stir-fry with low fire until you hear a rumbling sound and the surface color is slightly darker. After cooling, the fire can be turned off, and the taste is more crisp. The fried peanuts can remain crisp when they enter the pot at the last step.