How to cook in kung pao chicken, which is the best?

Materials: 3 chicken pipa legs, green pepper 1 piece, carrot 1 piece, and peanuts.

Accessories: Zanthoxylum bungeanum 1 tsp, chopped green onion, Jiang Mo, minced garlic, soy sauce 1 tsp, soy sauce 1 tsp, vinegar 1 tsp, cooking wine 1 tsp, sugar 1 tsp.

Kung pao chicken's approach

1, boneless chicken leg cut into small cubes, about 1cm, not too big, the smaller the better.

2. Dice vegetables.

3. Put the peanuts in the oil pan and fry until cooked.

4. Mix cooking wine, sugar, soy sauce, vinegar, salt, starch and half a bowl of water to make juice.

5. Add pepper granules into the pot and stir fry.

6. Add chicken and stir-fry until white.

7. Add onion, ginger and minced garlic and stir fry.

8. Add diced vegetables and stir fry.

9. Add the juice and continue to stir fry until the juice is concentrated.

10, add peanuts, stir well, and take out the pot.