Accessories: 50g of cilantro, 1 scallion, 20g of dried chili peppers

Seasoning: 2 cloves of garlic, 2-3 slices of ginger, 2g of salt, 2g of sugar, 30ml of cooking oil

Making Steps

1. Wash the cilantro, select and remove the leaves leaving the stalks, and slice it into inches and spare;

2. Sliced garlic, ginger shredded, dried chili peppers washed, dried and cut into small segments, shallots washed and cut into segments, thigh mushrooms rinsed and cut into pieces of rolling spare;

3. medium heat heating frying pan in the oil to 5 into the heat, into the thigh mushrooms stir-frying until the edge of the edge of the slightly dry, sheng out to drain the excess oil;

4. frying pan in the bottom of the oil, high heat heating until 5 into the heat into onion segments, shredded ginger, garlic slices, cilantro Stir-fry until fragrant;

5. Add the chicken leg mushrooms, season with salt and sugar and stir-fry evenly, and then drizzle in chili pepper and chili oil and stir-fry well before leaving the pan.