300g of chicken (usually chicken breast or chicken leg), 50g of fried peanuts, 20g of cucumber, 2g of dried red pepper, 2g of pepper, 20g of soy sauce, Xixian bean paste, sliced ginger, raw flour, one egg, onion, ginger, cooking wine and sugar (a little).

Exercise:

Preparation stage:

1. Remove the tendons from the chicken, chop it with a cross knife, cut it into cubes (not too big), put it in a bowl, add soy sauce, salt and cooking wine, add a little egg white, and mix well with raw flour for later use.

2. Make glutinous rice flour with soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder (not too thick).

3. Dried red pepper is pedicled and seeded, and cut into sections (lazy people don't have to cut).

Note: Soak peanuts in warm water for a while and fry them until crisp (pay attention to the heat, put them in cold oil, don't take them, don't throw them away).

Chef:

4. Stir-fry in a pot until it is medium-cooked, add dried peppers and prickly ash, and put the diced chicken into stir-fry and take it out (not too long, because the meat should be tender and smooth).

5, leave a little oil in the pot, then add a little dried pepper, pepper, bean paste and other flavors to overflow, then add diced chicken and copy a few times.

Add ginger slices, onions, etc. Cook the sauce, stir fry quickly, add peanuts and stir fry, and serve!

In addition: if you want the color to be less monotonous, you can add a little diced cucumber and diced pepper (green red), not too much, just adjust the color.

Features: The dish is golden in color, fresh and tender in chicken, crispy in peanuts, salty and spicy, slightly sweet and sour.