Ingredients: 500g of chicken and 50g of northeast hazel mushroom.
Accessories: appropriate amount of onion, ginger and garlic, appropriate amount of cinnamon, 20g of cooking wine, 20g of soy sauce15g, 20g of soy sauce, 20g of oil consumption and appropriate amount of salt.
1, preparation materials, hazelnut, Agrocybe aegerita, dried pepper, star anise and pepper, cut into ginger slices for later use.
2. Soak Agrocybe aegerita and Corylus heterophylla in warm water, soak the mushrooms after hair growth, and filter out the dust, leaving the water soaked in the mushrooms.
3. Wash the chicken, chop it and drain it.
4. Add vegetable oil and white sugar to the wok, and cook the sugar to amber with low fire.
5. Put the chicken pieces into the wok and saute until golden brown.
6. Add ginger slices, dried peppers, star anise and pepper and stir fry for a while.
7. Add soy sauce and stir well.
8. Add the water of mushrooms and stir well.
9. Add the soaked Agrocybe aegerita and dried mushrooms, stir-fry and boil.
10. Pour all the ingredients into the casserole and stew for 30 minutes on low heat.