1, cassoulet chicken materials ready: chicken thighs, potatoes peeled and washed, fresh shiitake mushrooms than dry shiitake mushrooms more smooth and tender, carrots peeled and washed, green garlic to enhance the flavor, you can also change to the standard green pepper;

2, shiitake mushrooms, potatoes, carrots, chopped into pieces, green segments cut into segments; potatoes cut into thin hobbies block;

3, chicken thighs chopped into small pieces, and then rinse off the bone residue with cool water to remove some of the blood;

4, iron pan in a little oil, the icing sugar will be sautéed to a light caramel color;

5, will be the chicken thighs into the pan constantly stirring, so that each piece of the surface of the sugar color is coated with sugar, which is to hang the color, and secondly, will be the chicken skin in the grease fry out to eat, will not feel greasy; to be Chicken edge some slightly charred color, drop moderate amount of wine to fishy, and then pour appropriate amount of red soy sauce, salt coloring on the taste;

6, will be potatoes, carrots, mushrooms into the pot, stir-fry a few times after pouring the appropriate amount of hot water, the water boiled to turn the heat to a small amount of heat, cover stew; specific time to see the effect of the pot's sealing, the actual amount of material; I stewed 30 minutes;

7, to be soup thick meat rotten tender, green garlic section into the pot