Practice 1:
Ingredients: chicken legs, peanuts, onions, ginger, garlic, cooking oil, dried peppers, pepper granules, pepper noodles, cooking wine, starch, salt, rice vinegar, soy sauce and sugar.
Practice:
1, peeled and sliced ginger and garlic, chopped scallion into granules, pedicled and seeded dried chili, cut into 1 cm-long knots, pat the chicken loose, and then change it into diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced chili.
2, with salt, soy sauce, cooking wine, sweet potato starch, mix well and size to remove odor.
3. Wash peanuts, fry them in an oil pan, remove them and cool them. The heat is well controlled, and the fried peanuts taste bitter.
4. Heat the pan, add oil, and heat it. Stir-fry the chicken in the pan until it becomes discolored, and then take it out. After adding oil to the pan again, stir-fry the ginger and garlic, add dried pepper and stir-fry until it becomes brown-red, then add pepper, and then add the fried diced chicken and stir-fry.
5. Add the sauce and stir fry, pour in the fried peanuts before taking the pan, stir fry and collect the juice, take the pan and put it on the plate.
Practice 2
Ingredients: chicken legs, peanuts, onions, ginger, garlic, cooking oil, dried peppers, pepper granules, pepper noodles, cooking wine, starch, salt, rice vinegar, soy sauce and sugar.
Practice:
1, pat the chicken breast with the back of a knife and cut it into diced thumb nails.
2. Use one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt and one teaspoon of starch, and marinate for ten minutes.
3, cut the onion, put oil in the pot, and stir-fry the diced chicken to white under 70% to 80% heat. Add dried Chili, onion and a teaspoon of pepper powder and stir-fry until fragrant.
4, add the juice, stir-fry until it is sticky and dry. Turn off the heat and mix in peanuts.