材料:鸡脯肉300克核桃仁100克红辣椒1个香葱1根生姜1小块淀粉适量调料:食用油500克(实耗40克)料酒2小匙胡椒粉2小匙精盐1小匙味精1/2小匙做法:1.将鸡脯肉洗净切丁,用盐、料酒、水、淀粉拌匀;红辣椒洗净切片;葱、姜洗净切末;用温油将核桃仁炸熟后捞出。2.用料酒、盐、胡椒粉、味精、水、淀粉兑成芡汁。3.炒锅上火,烧油至六成热,下鸡丁滑熟捞出沥干。4.原锅留油,爆香葱姜,倒入鸡丁、辣椒、核桃及兑好的芡汁,炒匀即成。 Ingredients: Chicken breast 300g walnut 100g red pepper 1 onion 1 ginger 1 small starch Appropriate amount of seasoning: edible oil 500g (actual consumption 40g) cooking wine 2 tsp pepper 2 tsp salt 1 tsp MSG 1/2 tsp practice: 1. The chicken breasts washed diced, salt, cooking wine, water, starch and mix well; red pepper wash slices; onion, ginger wash the end; with warm oil will walnut fried fish out. 2. With wine, salt, pepper, monosodium glutamate, water, starch, into sauce. 3 wok lit, oil to Liu Cheng heat, remove and drain under the chicken Ding slip. 4. The original pot of oil stay, stir-fried onion ginger, into the chicken, peppers, walnuts and casserole sauce, stir well Serve.