Kung Pao chicken

1. Cut the chicken into small pieces, add one tablespoon of cooking wine, half a tablespoon of cooking oil, half a teaspoon of white pepper, half a teaspoon of salt, marinate with half a tablespoon of starch for 10 minutes, and mix well with water and starch.

2. Wash and cut the scallions into sections, wash the dried chili peppers, cut off both ends to remove the chili seeds, and dice the cucumber.

3. Mix soy sauce, vinegar, salt, ginger juice, white granulated sugar and cooking wine in a small bowl, and mix them evenly to make flavoring material juice.

4. Leave the base oil in the pot, heat it up, add Sichuan peppers and dried chili peppers, stir fry over low heat until fragrant, add scallion segments, then add diced chicken, add a spoonful of cooking wine, stir fry the diced chicken until it turns color, then pour in water starch.

5. Finally, mix in the sauce, add the cooked peanuts, stir well, thicken them with starch, and then put them on the plate.

6. Finished products.