1

Slice the bacon, wash the straw mushrooms and cut them in half, slice the green onions, and cut the small potatoes to size (about the size of the bacon pieces)

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2

Melt butter in a pan and then sauté the bacon, green onions, potatoes, and mushrooms, seasoning with salt and pepper according to taste

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3

Marinate the chicken thighs with salt for a while and then fry them in the pan until both sides are browned. Click to enter a description

3

Marinate the chicken thighs in salt and fry them in a pan until browned on both sides, then add the tomato juice and season to taste

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4

Add the 200ml of red wine and cook for about 5 minutes until the alcohol has evaporated and the kitchen smells delicious, then add the vegetables back to the pan and cook for about 5 minutes. Add the sautéed vegetables back into the pot

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5

Add the remaining 200ml of red wine and the chicken stock, add the allspice, rosemary and thyme (these things may not be easy to buy in China, rosemary is best to have, and the others are arbitrary) Cover the pot and simmer on medium heat for about 30 minutes

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6

Add the cornstarch and let the soup simmer for about 5 minutes. >Add cornstarch to thicken the soup, and finally add a little salt and pepper to taste as well and serve!

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END