Cooking Steps

1. 

   Step1:Main materials are read

2. 

   Step2:Wash and dice cucumber. Dice scallion. Slice ginger and garlic for later use

3. 

   Step3:Chicken leg bone removal

4. 

   Step4:Soak chicken leg meat in clear water for 1 hour to remove blood. Change water in the middle

5. 

   Step5:Chicken leg meat drained and cut into diamond shaped pieces

6. 

   Step6:Mix in salt, soy sauce and cooking wine, then add a little egg white, water lake powder and white pepper. Mix well and set aside

7. 

   Step7:Take an empty bowl. Add a little salt, 25g sugar, 20g vinegar, a little soy sauce, a little cooking wine, a little pepper and a little water lake powder. Mix well and set aside

8. 

   Step8:Fried peanuts with oil until crispy and ready to use

9. 

   Step9:Put the marinated chicken into the hot wok. Spread until it's ripe, and then scoop it up

10. 

    Step10:Stir fry onion, ginger, garlic, prickly ash and dried chilli in wok to make it fragrant

11. 

    Step11:Then stir fry the diced chicken leg and cucumber in the pot

12. 

    Step12:Stir fry evenly, then pour in the prepared Kung Pao juice. Collect the juice until it is bright. Finally put in the peanuts, stir fry them, and then start the pot and dish.