Accessories: onion (45g) and ginger (10g).

Seasoning: dried pepper (8g), pepper (1.5g), salad oil (60g), salt (2g), cooking wine (2g), monosodium glutamate (1g), soy sauce (6.5g), white sugar (10g), etc.

Required ingredients

300 grams of chicken breast, 50 grams of peanuts, 60 grams of onion, appropriate amount of ginger, appropriate amount of garlic,

1, prepare the ingredients. 300g of chicken breast, 50g of peanuts, 60g of onion, a small piece of ginger, an appropriate amount of garlic, a dozen pieces of pepper, a little dried pepper, a little pepper noodles, an appropriate amount of cooking oil, half an egg white, cooking wine 1 teaspoon, appropriate amount of corn starch, salt 1 teaspoon, 4 teaspoons of sugar, 3 teaspoons of balsamic vinegar, 2 tablespoons of soy sauce, etc.

2. Soak peanuts in boiling water for ten minutes to facilitate peeling.

3. pat the chicken breast lightly with the back of the knife, and then cut it into pieces for later use; Peel peanuts; Cut onion into sections; Remove seeds from dried peppers and cut into small pieces; Chop the bean paste; Cut ginger into small pieces; Chop garlic for later use.

4. Grab the chicken breast with egg white, 1 tbsp starch and cooking wine and marinate for ten minutes.

5. Put a little oil in the cold pot, and then put the peanuts in the pot. Fry peanuts until golden brown with low fire, remove and cool for later use.

6. Use sugar, salt, balsamic vinegar, soy sauce, chicken essence and corn starch to make juice.

7. Heat the pan, and then pour in the right amount of cooking oil. Next, put the chicken in the pot and break it quickly. When the chicken turns white, it can be put out for use.

8. Leave a little base oil in the pot. First, add pepper and dried pepper and stir-fry until fragrant. Then pour the bean paste and Chili noodles into the pot and stir-fry the red oil. Next, put the ginger slices and minced garlic into the pot and stir-fry until fragrant.

9, change the fire, pour the diced chicken into the pot, stir fry evenly.

10, put the onion in the pot and stir well.

1 1. Pour the prepared juice into a pot and boil it.

12. Pour peanuts into the pot.

13, stir well, pour a little sesame oil, and then take out the pot.

1. Wash the drumsticks after they are boned and peeled, pat the chicken loosely with the back of a knife, cut it into cubes with the size of 1.5cm, slice the ginger and garlic, and cut the onion into small rings.

2. Add a little yellow wine and a little salt to the diced chicken, grab it repeatedly by hand, and then add dry starch to grab it evenly.

3. Put sugar, rice vinegar, cooking wine, soy sauce and salt into a container and mix well. Add onion, ginger and garlic, add appropriate amount of water and beat into juice.

4. Heat the pan, pour in the oil. When the oil temperature is 70% hot, add the marinated diced chicken and stir-fry until the chicken turns white.

5. There is a little oil left in the pot, add pepper and dried chili, stir-fry over low heat, then take out the onion, ginger and garlic soaked in juice, stir-fry in the pot for 10 second, then pour the chicken back into the pot, stir-fry over high heat for 30 seconds, pour in the juice, and when the color becomes bright, add Chili oil.

skill

Brew peanuts in boiling water, peel them, put them in a cold pot with cold oil (not easy to fry), fry them in medium heat until they are light brown, and then put them in a large plate to dissipate heat.