1. To process the chicken breast, use a knife to cut into thin, large slices. Make SPA for the chicken. Beat the front and back with the back of the knife to loosen the strong fibers and do not break the meat.
2. Cut the chicken into small dices about one centimeter, put them in a bowl, add ginger slices, discard salt, pepper, 2 tablespoons of cooking wine, 1 tablespoon of starch, stir well, and marinate for about 15 minutes.
3. Adjust gorgon juice, 3 spoons of cooking wine, 3 spoons of light soy sauce, 3 spoons of vinegar, 1 spoon of sugar, 2 spoons of starch, stir well and set aside
4. Mince garlic and cut green onion into small pieces.
5. Pour oil in a pot and heat up, add about 30 peppercorns, add the chili when the aroma is released, and slowly fry it over a low fire until the color becomes darker, don’t turn black, add minced garlic and saute
6. Add the chicken and stir-fry. After the chicken has changed its color, add a spoonful of bean paste. After stir-frying it, you like spicy. You can put some chili noodles at this time. Add peanuts and green onions. Use medium heat for this process.
7. Lower the gorgon sauce over high heat, stir fry evenly, turn off the heat when the sauce is evenly viscous.
