Tools/ingredients: 500g of chicken, 5 mushrooms, onion 1 root, ginger 1 root, 6 cloves of garlic, 4 dried peppers, 2 star anise, cooking wine 1 spoon, light soy sauce 1 spoon, 2 tablespoons of light soy sauce, half a spoon of white vinegar and sugar.

1. Clean the chicken, soak it in clear water for half an hour, then take it out and control the moisture.

2. Cut the onion into sections, slice the ginger and garlic, and prepare dried peppers and star anise.

3. Boil the oil out of the pan, add the prepared onion, ginger, garlic, pepper and star anise and stir-fry for fragrance.

4. Pour in the chicken, stir fry and change color, then add a spoonful of cooking wine, a spoonful of soy sauce, two spoonfuls of soy sauce and half a spoonful of white vinegar to stir fry.

5. Pour the clear water into the chicken, add sugar to skim off the floating foam, cover the lid and simmer for 30 minutes, add mushrooms and continue stewing for 5 minutes, and add salt to taste the soup.