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Put the chicken pieces in cold water, add 2 slices of ginger, bring them out after boiling, and drain the blood.
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Heat oil in the pot, add rock sugar, stir-fry over low heat to get the sugar color.
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When the crystal sugar melts and bubbles begin to appear, stir-fry the chicken pieces and color them.
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Add onion, dried pepper, star anise, fragrant leaves and cinnamon, and stir-fry until fragrant.
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Pour in mushrooms, mushrooms soaked in water, add some boiling water, add soy sauce and simmer for a while.
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Boil for about 15 minutes, collect the juice over high fire, make it salty and light at home, add some salt, add the green pepper and stir fry, and then take it out.
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Match? Let's eat.
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