1. After the chicken breast is thawed, use the back of a knife to pat it loose to increase the tenderness of the chicken. Then cut chunks the size of your thumb, not too small.
2. After dicing the chicken, add a spoonful of salt, a spoonful of pepper powder, a spoonful of cooking wine, and a spoonful of starch. Marinate for 15-20 minutes to taste. Add a little oil to make the meat more tender and slip into the pot without sticking.
3. Fry the peanuts first in a hot pan with cold oil and a low fire. The peanuts must be stir-fried on a low fire, otherwise it will be easy to batter.
4. After the peanuts are filled, there will be leftover base oil in the pot to stir-fry the carrots, which is also low heat
5. When the carrots turn golden, add the cucumbers and stir fry twice, and set aside.
6. Heat the pan and pour a little oil into it, put the ginger slices in and fry it, remove it
7. Add minced garlic, green onion and stir fry for a fragrant flavor
8. Pour in the marinated chicken cubes and stir fry until the chicken turns white
9. Put the diced carrots and diced cucumber that have been stir-fried before, and stir-fry
10. Add fungus and continue to stir fry
11. Pour one spoon of cooking wine, two spoons of soy sauce, three spoons of apple cider vinegar, and four spoons of water, into the pot, stir fry until the juice is almost collected
12. Pour in 2 tablespoons of water starch to thicken, turn off the heat and remove from the pot
Tips:1. When marinating the meat, pour some oil into it and it will not stick when it is fried, and the fried meat will be more tender and smooth.
2. It doesn't matter if you don't put black fungus, my baby loves to eat it, so I put it
3. If there is no apple cider vinegar, use 3 spoons of sugar and 4 spoons of white vinegar instead of it.
4. Fried peanuts can be done with a little oil because peanuts are very oily, the most important thing is a small fire
5. It’s better to have a larger piece of diced chicken. The meat will shrink when it is fried, which makes it uncomfortable to eat too much.
