Accessories: appropriate amount of oil, 2 teaspoons of salt, soy sauce 1 teaspoon, cooking wine 1 teaspoon, bean paste 1 teaspoon, onion, ginger and garlic, 3 dried red peppers, pepper, 2 teaspoons of sugar and chicken essence.

1, viscera of Sanhuang chicken, washed and chopped.

2. Put the chicken pieces into a cold water pot, simmer gently, and pour out the impurities and blood.

3. Take it out, wash it with clear water again, and dry it for later use.

4. Soak Agrocybe aegerita in cold water for one day and one night and wash it.

5. Put the washed Agrocybe aegerita into the cooked mushrooms and cook for five minutes.

6, fish out, control dry water, and set aside.

7. Cut the dried red pepper into sections; Cut onion into sections; Garlic powder; Slice ginger.

8, oil pan, 50% hot, stir-fry onions, ginger, garlic, dried red peppers, stir-fry the fragrance.

9. Remove the fried onions, ginger, garlic and dried peppers for later use.

10, another oil pan, 50% hot, add the prickly ash, stir fry with low fire, take out the prickly ash, and discard it.

1 1. Pour in the scalded chicken pieces and stir-fry evenly over high fire.

12. Add the fried garlic slices, ginger slices and dried peppers and stir well.

13, pour cooking wine to remove fishy smell.

14, pour in soy sauce for coloring.

15, add bean paste and stir well.

16, pour in the cooked Agrocybe aegerita, add a bowl of hot water, bring to a boil with high fire, and turn the heat down for 20 minutes.

17, season with salt.

18, add sugar to taste, cover the pot and stew for five minutes.

19, collect juice, add chicken essence, and serve.

20. finished products.