1. Cut boneless chicken thighs into small dices, about 1cm, not too big, small ones are more delicious
2. Diced vegetables
3. The peanuts are fried in a frying pan.
4. Mix cooking wine, sugar, soy sauce, vinegar, salt, starch and a small bowl of water into juice for later use
5. Put diced peppercorns in the pot and fry until fragrant
6. Add chicken and fry until white
7. Stir fry with green onion, ginger, minced garlic
8. Stir fry with diced vegetables
9. Add the sauce and continue to fry until the sauce thickens.
10. Add peanuts and stir well
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