1, remove the leg bone of the chicken leg (cut along the bone with a knife), pay attention to the whole piece of chicken leg meat with the bone removed, cut several knives on the chicken leg meat, cut some flower knives (similar to the flower knife of kidney flower), soak the dried bean curd with water two hours in advance, and cut the onion and ginger into large pieces.

2. Heat the pan (fry the chicken skin with low fire, without oil), put the chicken skin down in the pan, add the oil, add the onion, ginger and garlic, shake the pan continuously (heat the chicken evenly), and when the chicken leg is fried until the skin is hard and golden yellow, add water, star anise, Amomum tsao-ko, fragrant leaves, coriander and dried bean curd (bundle the dried bean curd and add it).

3. Take out the beans and slice them and put them at the bottom of the plate. Take out the mushrooms, change the surrounding patterns and put them on the dried beans. Cut the chicken legs into thin bar codes and put them on the mushrooms. Sprinkle lettuce on the original soup.