1. Raw material spare
2. Carrots diced
3. The chicken breast is patted loosely with a knife, and then cut into cubes
4. Add 15 grams of starch and No. 15 cooking wine, mix well
5. Stir-fried peanuts for later use
6. Do not stir the diced carrots in the pan
7. Add 60 grams of water and stir well
8. Heat the frying pan, sauté the red pepper until fragrant, add the diced chicken, and stir-fry evenly
9. Pour in the well-stirred sauce
10. After sautéing evenly, collect the juice on high heat
11. Pour in the fried peanuts and diced carrots
12. Stir evenly to get out of the pot
