1. One pipa chicken leg, remove the bones, and cut the rest into small pieces
2. Marinate the cut chicken pieces with cooking wine, light soy sauce and starch for half an hour
3. Fry the peanuts in a cold pan, and when you see the oil bubbling, quickly remove it and drain it
4. Pour oil in the pot, add pepper and chili until fragrant, then add the marinated chicken, stir fry over high heat
5. Stir-fry the chicken until it is broken, add green onions, ginger, and minced garlic, then pour in the adjusted sauce, and collect the sauce over high heat
6. The fragrance comes in bursts, and it's on the plate
Tips:This dish needs to be fried over high fire, so the sauce has to be prepared in advance!
