Kung Pao chicken

1. Ingredients: Chicken legs (cleaned and diced), carrots (cleaned and peeled), cucumber (cleaned), cooked peanuts, Pixian Douban Sauce.

2. Cut the carrots and cucumbers into small pieces on the cutting board.

3. Add 1 spoonful of light soy sauce to the bowl.

4. Add 1 spoonful of oyster sauce.

5. Add 1 and a half tablespoons of vinegar.

6. Add 1 spoonful of white sugar.

7. Add 1 tablespoon of dry starch.

8. Add 2 tablespoons of water.

9. Mix well and make the sauce.

10. Add an appropriate amount of cooking wine to the chicken legs.

11. Add an appropriate amount of light soy sauce.

12. Add an appropriate amount of salt.

13. Add an appropriate amount of dry starch.

14. Mix well and marinate for 10 minutes.

15. Then, put the cut carrots into a boiling water pot, blanch them, and remove them.

16. Heat the wok with oil, then add the marinated chicken legs and stir fry.

Next, blanch the carrots and add 1 spoonful of Pixian Douban Sauce.

18. Stir fry.

19. Then, pour in the sauce.

20. Add the cut green melon and cooked peanuts and stir fry until well combined, ready to serve.