1. Fried peanuts, dice cucumber, and dice carrots. It’s best to have fried peanuts at home.
2. Cut the chicken into cubes. If you like more meat, you can make it with chicken thighs, I'm casual.
3. Add oil to the wok, heat to about 120° (with a little oily smoke), add chicken, fry until golden brown, remove and set aside.
4. Put an appropriate amount of oil in the wok, add garlic, ginger, dried pepper, appropriate amount of bean paste, stir-fry on medium heat until the aroma overflows, add the fried chicken and stir fry a few times, immediately add the diced cucumber and diced carrot, and turn over high Stir-fry for one or two minutes, add chicken essence, oyster sauce to taste, add cooked peanuts and stir fry a few times to thicken, sprinkle with chopped coriander and stir-fry twice. This dish is OK.
Tips:1. When frying chicken, control the heat, and the chicken should be deep-fried, but it should not be burnt.
2. When the oil is cold, add garlic, shredded ginger, dried pepper segments, and bean paste, so that the dried peppers are easy to taste and not easy to burn. Stir-fry slowly over medium heat. When the red oil overflows, the dried peppers are crispy and the watercress flavor is fragrant. At this time, add the fried chicken and stir fry together, and the chicken will be easy to taste.
