1. One piece of chicken breast, or 2 chicken legs.
2. Dice chicken breast, add appropriate amount of salt, cooking wine and cornstarch, stir well, and marinate for 20 minutes.
3. Prepare the green onion, ginger, garlic and chili, and cut into small pieces with white onion.
4. Peel and cooked peanuts.
5. Use five tablespoons of rice vinegar, three tablespoons of soft white sugar, half a tablespoon of dark soy sauce, half a tablespoon of cornstarch, and one tablespoon of water. Mix into a bowl of juice for later use. The size of the spoon is shown in the figure.
6. Fry the marinated chicken first, and the color will turn white. Take it out immediately and set aside.
7. Put oil in the pot, fry the chives, ginger and garlic first, then add the chili and fry until fragrant, and then add the Pixian bean paste and fry until fragrant.
8. Pour in the oiled chicken and stir fry evenly.
9. Pour in a bowl of juice and fry until the soup thickens.
10. Finally, pour in peanuts and stir-fry evenly out of the pan.
11. Finished product.
Tips:Look carefully at the step-by-step instructions!
