How to make juice in kung pao chicken?

Ingredients: chicken leg 300g, cucumber 1 g, peanut 40g, egg white, onion 30g, ginger 5 slices, dried garlic, pepper 1 0g, pepper1g.

Accessories: 2g salt, 25g sugar, 20g vinegar, 2 tablespoons soy sauce 1 cooking wine, 2 tablespoons white pepper 1/2 tablespoons water starch 1/2 tablespoons oil.

Steps:

1, the main material is ready;

2. Wash and dice cucumber, dice onion and slice ginger and garlic for later use;

3, chicken legs boneless;

4. Soak the chicken leg with clear water 1 hour to remove blood water, and change the water halfway;

5. Drain the chicken legs and cut them into diamond-shaped blocks;

6. Add salt, soy sauce and cooking wine and mix well, then add a little egg white, water starch and white pepper and mix well for later use;

7. Take an empty bowl, add a little salt, 25 grams of sugar, 20 grams of vinegar, a little soy sauce, a little cooking wine, a little pepper and a little starch, and mix well for later use;

8. Stir-fry peanuts in oil until they are crisp and fragrant;

9. Put the marinated diced chicken into a hot wok, smooth and pick it up;

10, stir-frying onion, ginger, garlic, pepper and dried pepper;

1 1, and then stir-fry the diced chicken legs and cucumbers;

12, stir-fry evenly, pour in the prepared Kung Pao juice, collect the juice until it is bright, and finally put the peanuts into the pot and put them on the plate.