2. Wash the chicken to remove the fat paste, slice the ginger and garlic, chop the pepper, cut off the head of Flammulina velutipes for 2-3 cm, tear it and wash it, remove the roots of the bean sprouts, wash the Pleurotus ostreatus, remove the handle and make a cross at the top with a knife, and peel the carrot and cut it with an oblique knife.
3. Heat the chicken nuggets with a little oil in the casserole.
4. Stir-fry until the color changes to one side, and stir-fry the pepper and star anise to give a fragrance.
5. Add ginger, garlic and pepper, 1 spoon Laoganma saute.
6. Stir-fry and add carrots.
7. Pour in the soup made of oil consumption, light soy sauce, sesame oil, sugar and hot water. The scalded juice is probably just chicken.
8. Boil, add onion, cover and simmer for 10 minute.
9. Put the bean sprouts and oyster mushrooms first
10. Boil soft bean sprouts and Pleurotus ostreatus, then add mushrooms and Flammulina velutipes.
1 1. Cover and cook for 2 minutes, so that the mushroom can absorb enough soup.