In fact, this dish is similar to braise in soy sauce, but its unique place is reflected in a stewed word. Stewed chicken with mushrooms sells well in our restaurant, because it is a well-known food, and there are great differences in various practices, but personally, I think my chef is doing well. If you want to know how to operate it, please watch it with me. First of all, the first step is to pour water into the pot, add the chopped powder, blanch with cooking wine for three minutes, and then pour out. Wash the mushrooms for later use. Step 2: Add a proper amount of soybean oil into the pot, add ginger, onion and garlic slices to stir-fry until fragrant, then add bean paste to stir-fry until red, and finally add chicken pieces and mushrooms to stir-fry oil stains. The third step is to inject clean water to adjust the mouth, and add oil consumption, delicacy, chicken essence, monosodium glutamate and soy sauce (this dish does not need salt, because there is a lot of salt in it, and the soup will naturally taste rich when it is dry). Finally, simmer for 20 minutes on low fire, and then collect the juice on high fire.