1. The peanuts are deep-fried and set aside (refer to the previous recipe), and the chicken breasts are diced and fried (you can change the color) for use.
2. Dice cucumber, mince ginger and garlic.
3. Add oil, add pepper and minced garlic to fragrant, add bean paste and sauté on low heat (easy to paste on high heat), then add chicken, cucumber, and peanuts and stir fry for 3 minutes
4. Doubanjiang is usually very salty. Add salt according to your taste before serving, and you can get it out of the pot.
