1. Preparation: soak auricularia and daylily, drain mushrooms, scald daylily with boiling water, boil chicken pieces with water, boil a spoonful of white wine to remove fishy smell, cook again, take out, wash and drain. Peel the garlic and cut the onion and ginger into sections.

2, put a little oil in the pot, fry the chicken pieces dry, and the surface is slightly yellow.

3. Add pepper, dried pepper, star anise, onion, ginger and garlic, and stir-fry for fragrance.

4. Add cooking wine, soy sauce, spiced powder and rock sugar and mix well. Continue to fry 1 min.

5, add side dishes, stir fry evenly and dip in the juice. Continue frying for 2 minutes.

6. Add water to drown the ingredients, add salt to boil, and simmer for 20-40 minutes.

7, the fire juice into monosodium glutamate.