2. Seasoning: bean paste 1 tablespoon, black lobster sauce 1 tablespoon, soy sauce 1 tablespoon.
3. Debone the chicken leg and dice it, dice the onion, Pleurotus eryngii and potato, slice the garlic, and cut the garlic sprout, Pleurotus eryngii, coriander and pepper into small pieces for later use.
4. First, put Pleurotus eryngii into the pot for dry frying. After frying, pick it up and put it on the plate for later use. Tips: Don't wash fresh mushrooms with water. If you clean them, scrub them. There is only one kind of mushroom that needs to be washed, that is, mushrooms, but just rinse it with water in 10 seconds and then scrub it. There are polysaccharides in the mushroom itself, so dry frying will naturally produce water.
5. First, put the diced chicken legs in, and fry them with the chicken skin facing down. Because you want to make griddle chicken, don't cover the pot.
6. After the chicken is fried, add potatoes and garlic and stir fry together. Add onions later.
7. Stir-fry the onion until it becomes translucent, then add the spicy bean paste, black lobster sauce and soy sauce at the bottom of the tank to stir fry.
8. Add garlic seedlings, peppers and onions, and add Pleurotus eryngii to fry together. Finally, turn off the fire first, then add coriander and stir-fry to serve.