1.2 fresh chicken wings, quickly cut into pieces, add 1 spoonful of salt and a spoonful of black pepper, grab them evenly with your hands and marinate for 30 minutes. Pickling time can be used to eliminate fungi and prepare other seasonings in advance.
2. Remove the fresh fungus from the root, and sprinkle a small amount of salt on it with clear water to remove the fishy smell of the fungus itself.
3. Cut large pieces with an onion oblique knife, cut ginger into pieces, and cut garlic into pieces for later use. Seasoning is ready, star anise 1, star anise 2, a little Amomum villosum. The smell of Amomum villosum is still very strong, so you can keep it.
4. Put the pickled black pepper chicken pieces into a pot with cold water and bring to a boil. The purpose of pumping water is to remove the residual blood foam from chicken breast, otherwise this blood foam will be eaten into the stomach. Wash the chicken nuggets with warm water, and control the water to dry for later use.
5. Soak the fresh mushrooms and drain the water. Add some oil to the pan, simmer, pour in a teaspoon of white sugar, and stir gently with a frying spoon until the white sugar turns into light yellow bubbles and floats to the surface. At this moment, the fried sugar is fried. The fried sugar color in the photo has not been completely fried, and the light yellow hot bubbles have just begun to float.
6. Quickly pour in the drained black pepper chicken pieces, and quickly turn them over to make them evenly stained with fried sugar. Stir-fry for 2 minutes, then add onion and garlic and stir-fry until fragrant.
7. Add a spoonful of Pixian bean paste and add spices to stir fry. After two or three minutes, the fragrance of Pixian bean paste and spices floated out.
8. Pour in the drained fresh mushrooms and stir fry over high heat. The fungus has become loose and its own water has just begun to dissolve. Then turn to slow fire and cover. The purpose is to fry the rich and delicious juice in the fungus and stew it in the chicken breast. Cover the pot and stew for 10 minutes, turning once in the middle.
9./kloc-After 0/0 minutes, turn to high fire and collect the juice, which looks thicker and the sauce wrapped in chicken breast looks better. After collecting the juice, you can put the plate and take the pot.