Raw materials: 300g of chicken thighs, 200g of shiitake mushrooms, 1 tablespoon of shaoxing wine, 1 teaspoon of oyster sauce, 1 egg white, 3 tablespoons of water starch, minced garlic

Cooking steps:

0. Raw materials: 300g of chicken thighs, 200g of shiitake mushrooms, 1 tablespoon of shaoxing wine, 1 teaspoon of oyster sauce, 1 egg white, 3 tablespoons of water starch, 1 teaspoon of minced garlic, 3 green onion segments, salt, Soy sauce, monosodium glutamate, pepper, sesame oil, a little

Methods: 1, the chicken thighs cleaned, drained, with egg white and the appropriate amount of water starch mix well; mixed chicken thighs into boiling water blanch, remove drained to be used; the mushrooms to remove the stems, cut into two halves.

2, frying pan in a moderate amount of oil, blanched chicken legs into the pan sauté for a few moments, until the surface of the water is basically dry, remove and drain for use

3, frying pan, leaving about 2 tablespoons of oil, burned to warm, under the minced garlic, green onion, sautéed, put the mushrooms, frying for a little while, blended into the small half a cup of water, under the chicken, Shaojiao, oyster sauce, salt, monosodium glutamate, sugar and soy sauce, simmer; chicken legs cooked, add a little before serving, add a small amount of water, add a small amount of water, add a little before serving, and then add a little before cooking, add a small amount of water, add a small amount of water. cooked, before leaving the pot add a little pepper, sesame oil, with a little water starch, stir-fry evenly can Note: no oyster sauce can not be added; with fresh bullfrogs, the flavor is more fresh