Chicken legs? : one

Pleurotus eryngii? : right amount

condiments

Green pepper? : right amount

Salt: the right amount

Light soy sauce: moderate amount

Cooking wine: moderate amount

Hot sauce: moderate amount

Rock sugar? : right amount

Ginger and garlic: moderate amount

Specific steps

first step

1. Cut the chicken leg into pieces, wash away the blood and bread crumbs, and drain the water for later use.

Second step

2. Slice Pleurotus eryngii into hob blocks, green pepper slices and onion and ginger slices for later use.

Third step

3. Heat the wok with oil, add garlic slices and ginger slices and stir fry.

Fourth step

4. Stir-fry the chicken pieces until the skin turns golden yellow, stir-fry Pleurotus eryngii for one minute, add one spoonful of cooking wine, two spoonfuls of soy sauce, add hot sauce and a small piece of rock sugar, continue to stir evenly, add half a glass of water, adjust a little salt, turn the heat down to 10 minute, and add green pepper to the thick soup.

nine