1. Clean the chicken, cut into small cubes, dice cucumber and carrot, dice dried chili, mince scallion, ginger and garlic for later use, and peel off peanuts.
2. Add pepper, five-spice powder, salt, starch and marinate for about half an hour.
3. Put oil in the pot, heat up, add peanuts and fry them until they change color, and let them cool for later use. (It’s fine if it’s a small fire, my fire is too big and it’s a bit squishy)
4. Heat oil in the pan, add the chicken and stir fry until the chicken becomes white.
5. Two teaspoons of salt, one teaspoon of sugar, one teaspoon of vinegar, two teaspoons of light soy sauce, two teaspoons of starch, make it into juice (forgot to take pictures...)
6. Heat oil in a pot, add green onion, ginger, garlic and dried chili until fragrant. Add chicken, carrots, cucumber, and peanuts in turn and stir-fry. Pour in the adjusted sauce and continue to stir-fry until the color changes.
Tips:It’s actually quite simple. It’s the first time I’ve made it. I think it’s mainly about dicing and adjusting the sauce. The amount of sauce is variable. You can increase or decrease the amount according to your taste. It’s delicious. There is a good grasp of the heat.
