Cooking Steps

1. 

   Step1:Master Zheng Tu Hao uses two big chicken breasts. There are not many peanuts. It's because the breasts are too big to see the thick peanuts.

2. 

   Step2:Dice the breast. Add salt, pepper, water lake powder and cooking wine to make a paste. Cover with plastic film and refrigerate.

3. 

   Step3:Cut the scallion into large sections. Slice the ginger and garlic for later use. Try to use scallion as much as possible. The amount can be larger.

4. 

   Step4:Fried peanuts, crispy and cool.

5. 

   Step5:It's a quick fried dish, so all the raw materials have to be oiled to maturity. After that, it's just seasoning. The breast should be cooked thoroughly and then put into reserve. Prepare seasoning bowl juice - small lychee mouth.So vinegar and sugar 1-1. prepare wine, soy sauce, starch and a little salt when the chestnuts are oiled, because it is salty to use Pixian Douban. Add a little water to make a bowl of juice.

6. 

   Step6:Bake pepper with a little oil. Don't paste it on a small fire.

7. 

   Step7:Add Pixian Douban, dried pepper, scallion, ginger and garlic to stir fry the red oil. Pixian Douban must be fried with oil to produce red oil and fragrance. If you want to dry pepper, you can put it later.

8. 

   Step8:Put in the well oiled peanuts and breast. Pour in the bowl of juice. Mix well and pour the clear oil out of the pot.