Ingredients: 2 Pleurotus eryngii and 5 chicken legs. Accessories: oil and salt, soy sauce, onion and ginger.
First thaw the chicken in cold water. After thawing, cut the chicken legs into pieces, blanch them in a pot, and then rinse them with clear water.
Wash the mushrooms and cut them into large pieces. Wash and chop ginger. Heat oil in the pan, stir-fry ginger.
First, put the chicken legs into the pot and stir well.
Add mushrooms and thirteen spices, stir-fry for a while, and add appropriate amount of water to boil. Switch to medium heat and cook for 15 minutes. When there is a little soup left, add the right amount of salt, collect the juice over high fire, and you can cook.