1. Wash the mushrooms and cut them into small squares, as shown in the figure.

2. Wash the chicken breast and cut it into small squares, as shown in the figure. Pour in soy sauce: cooking wine: soy sauce according to the ratio of 2: 1: 2, add a little pepper and starch, mix well, then add a teaspoon of cooking oil and blanch for more than ten minutes.

3. Put oil in a hot pot and cool it, about 70% hot, put a tablespoon of Pixian bean paste, a little chopped pepper, stir fry over medium heat, and pour in chicken pieces and stir fry for two minutes.

4. Add mushrooms, stir fry for a few minutes, add salt according to the couple, because I use stew, so I don't put much salt.

5. Stir fry for a few minutes, add hot water appropriately, and stir fry for about five or six minutes, which is enough.

6. Put chopped green onion, coriander and a little pepper into a bowl, bring another pot of water to a boil, pour a spoonful of hot water into the bowl, pour two spoonfuls of broth, add the soaked rice noodles, take them out with hot water and put them into the bowl, dig a spoonful of mushroom chicken pieces and pour a spoonful of Chili oil, and serve.