1. Wash fresh chicken breasts and set aside.
2. Beat the meat with the back of the knife. This step can make the chicken breast taste better and make it easier to pickle.
3. The flavor of the seasoning needed.
4. Use appropriate amount of dried sea pepper to set aside.
5. Marinate the cooking wine, salt and starch for about 20 minutes.
6. Adjust 1 tablespoon of vinegar, 1 tablespoon of sugar, 2 tablespoons of tomato sauce, appropriate amount of starch, and a small amount of salt to thicken the juice.
7. Cut lettuce into small cubes for later use.
8. Stir-fry the peanuts until fragrant. (Fried peanut oil should be enough, but the fire should be low, mine will be over-fired, a little burnt, and the peanuts can be fragrant).
9. After the oil is hot, pour the marinated chicken breast over medium-high heat.
10. Then add the shallots and ginger slices.
11. After the onion and ginger are sauteed, continue to add the dried chilies and stir fry together.
12. Pour the thickened juice on a medium-to-low heat, and quickly stir-fry for coloring (because starch is easy to stick to the pan, so the fire should be lowered. Of course, if the pan is not sticky, stir-fry on high heat).
13. Turn to high heat, pour the lettuce cubes, and stir-fry quickly evenly.
14. Finally, pour in the peanuts and stir fry together.
15. Pour the garlic paste before the pot, it will be more fragrant.
16. Finally, install the plate.
