Cooking Steps

1. 

   Step1:Dice chicken breast. Put in a scoop of egg white (can be replaced by a scoop of starch), a scoop of cooking wine, a scoop of raw soy sauce, half a scoop of old soy sauce, some salt and white pepper. Mix well. Marinate for more than 10 minutes.

2. 

   Step2:Fried Peanuts - cool the oil and put it in peanuts. Low heat. Fry until the surface changes color, then remove. Fried peanuts must not be over heated, because the color will be darker when they are cold than when they are just out of the pot.

3. 

   Step3:Dice cucumber and carrot.

4. 

   Step4:Preparation ingredients - dry red pepper cut, scallion cut, garlic cut or chopped, ginger cut or chopped, pepper 1520. Prepare Kung Pao juice - 1 tbsp raw soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp old soy sauce, 1 tbsp salt, 1 tbsp corn starch, 2 tbsp water. Mix well. (vinegar and sugar 1-1

5. 

   Step5:Cool oil in hot pot (put more oil in it. Keep it for later use). Pour in chicken, stir fry until it changes color and ripens. Take out. Then pour in diced carrots. Stir fry until raw. Dish out. (because carrots are hard, fry them in advance.

6. 

   Step6:Continue to use the oil from the bottom of the pot. Add the prepared ingredients and a spoon of bean paste. Stir fry until fragrant.

7. 

   Step7:Stir fry all the ingredient

8. 

   Step8:Pour in the Kung Pao juice. Stir fry until it is thick. It's OK.