1. Wash chicken thighs and cut them into pieces of appropriate size.

2, mushrooms washed and pedicled, flower knife. Wash the beans.

3. Blanch the chicken legs in clear water, take them out, wash them and drain them.

4. Stir-fry shallots, ginger slices, pepper, star anise, fennel, tsaoko and cinnamon in a wok, stir-fry chicken legs, cook cooking wine, pour in soy sauce and color.

5. Pour in bean bubbles and mushrooms, stir well, and then add water without ingredients. After the fire is boiled, turn to low heat and simmer until the soup is exhausted.

6, thin, sprinkle with chopped green onion, out of the pot.