1. Cut the green onion into sections, slice the ginger, and cut the chili into small sections (remove the chili seeds)
2. Wash the chicken breasts and cut into cubes. Marinate with starch, light soy sauce and cooking wine for 20 minutes.
3. Mix light soy sauce, sugar, and rice vinegar into juice for later use.
4. Mix starch, water and cooking wine into gorgon juice for later use
5. Pour a little oil into the pan and fry the peanuts over a low heat until they are crispy and sound.
6. Pour a little oil into the chicken before frying and mix well to prevent it from sticking to the pan during frying.
7. Add a little oil to heat, pour in the diced chicken and stir fry until it turns color and ready for use.
8. Add a little vegetable oil and sesame oil to the pot, add the peppercorns and fry them over a low heat. Pick out the peppercorns and discard.
9. Add scallions, sliced ginger and chili until fragrant.
10. Put the fried chicken in the pan and stir fry.
11. Pour the juice adjusted in step 2 into the pot
12. Add a little soy sauce
13. Pour in the gorgon juice to thicken the gorgon
14. Add the fried peanuts and you can get out of the pan
