1. Cooking wine, sugar, light soy sauce, salt, the chicken nuggets are evenly picked up, a little starch, and a little oil is added to the chicken nuggets even if the marinating time is long
2. White sugar, vinegar, cooking wine, oyster sauce, soy sauce, starch, stir into gorgon juice, set aside. Dice carrots, cucumbers and green peppers.
3. Pour edible oil into the pot, fry the peanuts over a low heat, and put the peanuts in a bowl (a non-stick pan is best)
4. Put the marinated chicken in a non-stick pan, fry until the color changes, set aside.
5. Put minced garlic in the oil pan, fry the flavor and add an appropriate amount of Pixian bean paste, fry the red oil on low heat, add the fried chicken, and stir well.
6. Add the sliced carrots, cucumbers, green onions, diced peppers, peanuts, dried red peppers, stir-fry and add the gorgon juice to the pan. Because the bean paste and gorgon juice are both salty, put a small amount of salt early, about half a spoon
