Prepare Lentinus edodes, green pepper, chicken leg, onion, ginger, garlic, Lentinus edodes and green pepper into small pieces, cutting chicken leg into small pieces and washing for later use; Put the chicken legs in water, blanch for one or two minutes, and skim off the floating foam with a spoon; Take out the cooked chicken legs and control them to dry, leaving the original soup in the pot for later use; Put the oil in the pot, heat it to 30% to 40% oil temperature, add rock sugar, and boil it into jujube red. At this time, you can pour in the prepared chicken legs, onions, ginger, garlic and mushrooms, and stir fry over low heat; Add cooking wine, soy sauce and oyster sauce to color, and add salt, chicken essence and thirteen spices to improve the taste.