2. Clean the chicken, cut it into small pieces and rinse it. Wash the dried mushrooms, soak them in cold water in advance, remove the roots, wash them, and control the moisture. At the same time, soak the mushrooms in water for the last time, precipitate and filter out a little precipitate, keep a section of onion, cut small pieces of ginger with an oblique knife and pat it loose.
3. Pour enough cold water into the pot, pour a little cooking wine, add chicken pieces, take out the chicken pieces after boiling, and control the water to stand by.
4. Pour salad oil into the pot, a little more, heat it, and add 2 slices of onion, ginger and star anise, and the fragrance will burst.
5. Add chicken nuggets, pour in 2 tablespoons soy sauce, stir-fry until white, then add mushrooms, continue to stir-fry, and give off the fragrance of mushrooms.
6. Pour enough hot water and water for soaking mushrooms, and bring to a boil without adding chicken.
7. Pour into a purple sand pot, simmer for about 1 hour until the soup is thick, sprinkle a little salt to taste, and serve.