It’s very delicious.
5 pieces of dried tofu
30 ripe peanuts
30g cashew nuts
30g Korean soybean paste
30g Thai hot and sour sauce
3 g Sugar
5 ml cooking wine
15 ml vinegar
5 ml soy sauce
10 ml old style soy sauce
10 cm long scallion
30 ml edible oil
Moderate warm water
10 g ginger
Step 1Set aside the sauce (Korean soybean sauce: 30g, Thai hot and sour sauce: 30g, sugar: 3G, cooking wine: 5ml, vinegar: 15ml, soy sauce: 5ml, soy sauce: 10ml).
Step 2Wash and dice dried bean curd, carrot and lettuce.
Step 3Wash and dice the chicken.
Step 4Spare peanuts and cashews.
Step 5Scallion, garlic also cut into small, ginger cut into thin wire.
Step 6After the oil is cooked, add diced green onion, diced garlic and shredded ginger to saute until fragrant.
Step 7Put in the chicken
Step 8Add carrots and stir fry until the chicken turns white.
Step 9Put the diced lettuce and dried tofu into the pot and continue to stir fry for five minutes.
Step 10Pour in the sauce.
Step 11Stir fry the sauce until it is 90% dry. Add peanuts and cashew nuts and stir fry for 1 minute.