Sichuan Style Kung Pao chicken

1. Cut the middle piece of chicken breast into small pieces of thumb nails.

2. Add marinade and mix well by hand, let it sit for five minutes to taste.

3. Cut scallions into sections and slice ginger and garlic for later use.

4. Put oil in the pot, shake the pot, and pour out the hot oil. Then add broad oil and heat until 40% hot.

5. Put the diced chicken into the bowl and spread it until it is 80% cooked. Shovel out the diced chicken for later use.

6. Leave a little oil in the pot and add a spoonful of Pixian Douban Sauce to stir fry until red oil is produced.

7. Turn on high heat, add diced chicken, and quickly stir fry scallions, ginger, and garlic for ten seconds.

8. Pour in the pre prepared bowl juice, add oil and fry the peanuts. Quickly stir fry until the soup evenly covers the ingredients, then add a little light oil and take out of the pot.

9. Finished product: It has a bright red color, sour, sweet, and salty aroma, and is best consumed with rice.