Sweet and sour slightly spicy, full of warmth


300g chicken breast
80g peanut kernel
Moderate amount of Cucumber
Most of them are carrots
Half a green onion
Appropriate amount of corn oil
1 / 2 tsp salt
6 tbsp vinegar
2-3 teaspoons soft sugar
2 teaspoons soy sauce
2 tbsp cooking wine
4 teaspoons starch
Seven or eight or dried peppers according to personal taste


Step 1
Rinse chicken breast with water and cut into dice. Add proper amount of cooking wine and dry starch and marinate for 15 to 20 minutes

Step 2
Pour a little oil into the frying spoon, heat and shake well. Stir fry the peanuts in low heat and pour them into a flat plate to dissipate heat

Step 3
Cut cucumber and carrot into dices, and green onion into round segments about 2 cm in length; Mix soy sauce, sugar, vinegar and a little dry starch into a sauce, taste sour and sweet, set aside.

Step 4
Add oil to the frying spoon. Heat it to 80% heat. Add the chicken and oil it until it is mature. Remove. In order to prevent chicken adhesion, each time a small amount, several times more into the oil. It can be fished out in a minute.

Step 5
Brush the pan and add oil again, a little more than usual. Heat the oil and add pepper. After deep frying, add carrots and stir fry for two or three minutes. Add ginger slices. After stir frying, add the fried chicken again. After three or four minutes, add scallion. Pour in the sauce and dried pepper, add a little water and stir fry.

Step 6
Five minutes later, add peanuts and diced cucumber, stir fry for two or three minutes, sauce can be uniform out of the pot.