1. Cool the fried peanuts and remove the red color; Slice dried Chili, ginger and onion for later use.

2. Dice the meat, mix well with water starch, cooking wine and a small amount of soy sauce, knead repeatedly to make water melt into the meat and marinate for ten minutes.

3. Mix starch, soy sauce, sugar, balsamic vinegar and chicken essence with a little water to make a bowl of juice.

4. Heat the oil in the pot. When it is 60% hot, add the pickled diced meat and ginger slices, spread them out quickly, and take them out of the pot after discoloration.

5. Use the remaining oil in the pot, add pepper and dried pepper, stir-fry with low fire, then add diced meat, stir well, add a bowl of juice, add onion after collecting the juice, turn off the fire, and add peanuts to the pot.