1. Prepare materials
2. Soak the peanuts in water for a while and peel them, don’t let them become soft for too long, don’t soak
3. Wash the chicken breast and dice, add cooking wine, oyster sauce, starch and fresh soy sauce to marinate for a while
4. Diced carrot and cucumber
5. Cut the green onion into pieces, chop the chili to remove the chili seeds, prepare the pepper
6. Peeled peanuts are fried and cooked for later use
7. Add appropriate amount of water to starch to make water starch for later use
8. Put a little vegetable oil in the pot, add the pepper, sauté the pepper on low heat until the scent of numbness is released
9. Add dried chili and stir fry until fragrant
10. Pour in the diced chicken and stir-fry until 80% cooked
11. Add the diced carrots and stir fry evenly
12. Add balsamic vinegar and stir fry evenly
13. Pour in some fresh soy sauce and stir well
14. Add sugar and salt and stir to taste
15. Pour water starch to thicken
16. Pour in the green onion and stir fry for a green onion fragrance
17. Pour in the cucumber and stir fry evenly
18. Pour the puff pastry peanuts and stir well
19. Pour in some red oil and stir well before serving
20. Finished product
