How to adjust litchi juice in kung pao chicken?

Ingredients: 300 grams of chicken breast, 50 grams of peanuts, 20 grams of dried red pepper, 25 grams of water bean powder, 20 grams of clear soup, 80 grams of peanut oil and 3-4 fresh lychees.

Exercise:

1. Dice chicken breast, add soy sauce and refined salt, marinate in cooking wine for a while, and mix well with water and bean flour.

2. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into thick juice.

3. Cut the dried red pepper into 2cm-long segments, shell the litchi and dice the seeds.

4. Deep-fry the peanuts, fry the dried red pepper and pepper until they are brown-red, stir-fry the diced chicken, stir-fry the ginger, onion and garlic evenly, cook the sauce, add the peanuts and diced litchi, and turn over twice to serve.

Tip: Litchi should be put in the back, because it is a kind of fruit food and very tender. If placed in advance, the taste of litchi will be diluted by pepper and water bean powder, so the taste of litchi can only be preserved at the end.