Soak these two in warm water half an hour in advance.

3. Peel the chicken leg, cut it four times on both sides, and then cook it in cold water for 1 min to remove the fishy smell.

4. Add onion, ginger, three tablespoons of cooking wine, three tablespoons of soy sauce, half a spoonful of white sugar, a proper amount of black pepper and half a spoonful of sesame oil, mix well, marinate for 15 minutes, and turn the noodles in half.

5. Put the marinated chicken legs in a deep dish.

6. Put the fungus and mushrooms together in a dish and steam for 20 minutes.